• All red fruit may be sorted at the sorting line before going into tank.  We provide the staff to manage the front and back end of the sorting line including the dumping of fruit into tank.  Client is responsible for providing their own staff to do the actual sorting.
• We do not sort whites.  We provide staff to dump whites into press and manage the press cycle.  Under special circumstance whites may be sorted at the discretion of the director of operations.
• Brix and temp are measured each morning and made available on-line.
• We provide all basic wine additions which includes acid, superfood, dap & water.   Client is responsible for determining amounts, timing, etc unless they are using our wine making consulting services.
• We provide for 3 punch-downs and/or pump-overs each day per clients direction.
• We provide staff to press-off finished wine, barrel down and store barrels.
• All barrels are topped every two weeks unless specified otherwise by client.
• We provide for up to two rackings per lot per year.
• Bottling is not included in our standard rate.  Clients need to bring in an outside bottling line, as well as the crew to support back of the line. Bottling supplies such as argon, twine, and pallet wrap are povided at a per case fee.