The facility has been renovated and equipped along the following basic principles:
Allow for a process, from the arrival of the grapes to bottling, which involves minimal mechanical intervention – minimal pumping (use gravity to move the wine – eg. From settling cuves to the barrels).
Allow for ease of cleaning – cleanliness in the wine-making facility is critical in ensuring no wine contamination which can cause corked wine or other off-flavors.
Be environmentally friendly – No synthetic chemical cleaning agents are used, only high-pressure hot water.