Quality & Process Control

Commitment to quality is our top priority

Our team of experts consists of microbiologists and chemists who understand the nature of wine and its reaction to different environments and conditions, as well as engineers, mechanics and manufacturers dedicated to optimizing our processes. As part of our service, we measure and record up to 28 quality checks per hour throughout the bottling of a product. Our production team submits this information via a detailed Production Report that includes the following:

• Trailer Wine System sterilization, verification of critical product and bottle contact points from wine in-feed to center bells. We measure and record temperatures of filter housings, filler bowl, and filler valve CIP cups. When temperature on all critical points is above 185 degrees Fahrenheit, we start the timer and sterilize for 30 minutes, taking temperature readings at 15 and 30-minute intervals.
• ATP swab analysis after sanitation and prior to startup
• Dissolved oxygen readings hourly, to minimize oxygen pick up during production
• Label placement
• Cork vacuum and depth
• Screwcap slip and break torques
• Bottle date code
• Case print
• Additional steam sanitation if line is down more than 2 hours