I have a small boutique brand that needs custom crush space this year and beyond for between 10-30 tons. 2024 with be a smaller vintage, but then we will consistently crush between 20-30 tons per year. Requirements:
-small lot (1-2) crush of pinot, chard, syrah, and other rhones
-temperature controlled vessels - a big plus
-onsite lab - a big plus
Must be meticulous and clean. I use a low intervention style when possible.