Make Critical Job Easier, More Productive
by Jeremy Hay
Sep 2001 Issue of Wine Business Monthly
At Beaulieu Vineyards in Rutherford, Calif., cellar supervisor Luis Hernandez laughs long and hard when asked to recall the time before the Napa Valley winery bought its current crop of barrel washing machinery."You talk about back breaking work, that was it," he says. Hernandez describes a process-some version of which rings true at every winery-of lining up barrels on a set of runners, filling them with a soot ash mixture and rolling them to knock loose tartrates and other microbial buildup, t...
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