I am planning to build a new winery in Northern Greece: a super premium, but small, gravity flow boutique winery, Output 3000-4000 cases of super premium red wine and rose from the Greek indigenous and ancient Xinomavro grape (comparable to pinot noir and nebbiolo)
My problem is the layout of the gravity flow winery. I am looking for some examples. There is not much useful information on the web.
The problem that needs to be solved is that the procedure for making red wine and rose or white wine is different. For red wine the press needs top be under the fermentation vat, and for rose or white the fermentation vat needs to be under the press.
How do I solve this problem as I can only build 2 different levels.
The projected equipment: 1 ton basket press (Vaslin Bucher), gentle destemmer, oak fermentation vats (2 hl), French oak barriques, stainless steel temperature controlled vats for the rose. Etc
Can anyone offer some help?
Laurens from Karanika wines
for more info on the terroir or the grape: www.karanika.com