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WINERY DESIGN

WINERY DESIGN. “So you want your own Winery??”. HAVE A BUSINESS PLAN. You have to start somewhere. Don’t hesitate to get professional advice. Have a Business Plan. What will be your PRODUCTION in next 10 years? What winery size do you need?

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WINERY DESIGN

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  1. WINERY DESIGN “So you want your own Winery??”

  2. HAVE A BUSINESS PLAN You have to start somewhere. Don’t hesitate to get professional advice.

  3. Have a Business Plan • What will be your PRODUCTION in next 10 years? What winery size do you need? Build for future demand or design for expansion when needed?

  4. Have a Business Plan • What will be your PRODUCTION in next 10 years? • What will be yourVARIETAL BLEND?

  5. Have a Business Plan • What will be your PRODUCTION in next 10 years? • What will be yourVARIETAL BLEND? Fermenter Space ( # Turns) Barrel Room size (12-24 mths for red) Are you going to hold 1 or 2 vintages? Estate Vineyard vs. multiple vineyards? Will all of each varietal come in at one time?

  6. Have a Business Plan • What will be your PRODUCTION in next 10 years? • What will be your VARIETAL BLEND? • What is your CAPITALIZATION limit? It will determine winery size & design. It may force you to design for future Expansion. Are you better off making first few vintages in a custom crush facility?

  7. Have a Business Plan • What will be your PRODUCTION in next 10 years? • What will be your VARIETAL BLEND? • What is your CAPITALIZATION limit? • Location Location LOCATION Are production and tasting room at same location? Are you in the best location to market your product?

  8. WINERY DESIGN • HAVE A BUSINESS PLAN • Engineering \ Winemaking Decisions

  9. DESIGN YOUR DRAINSSlope the Floor to Drain

  10. Location of Utility OutletsAir & Water

  11. Gray Water Treatment

  12. RECEIVING LINE • Machine Harvest – Hand Pick – Both? • Capacity • Sorting Table \ Belt • Outside or under roof • Conveyors to elevate fruit or forklifts

  13. Machine or Hand Picked?

  14. SORTING TABLE

  15. FERMENTERSAre you leaving room for expansion?

  16. FERMENTERSHow are you going to handle the cap?

  17. How many turns will each tank do?

  18. How many turns will each tank do?

  19. Barrel RoomSpace required depends on production& aging plan

  20. How many vintages will you store?

  21. Cave or Barrel Room? • Temperature & Humidity Controllers? • Stack how many barrels high? • Provisions for racking & topping.

  22. Bottling LinePermanent or Portable?

  23. FINISHED GOODS STORAGEOn or Off Site?

  24. Now you are ready to do a design Pick a Location

  25. Tasting RoomDetached or in Winery Bldg

  26. Tasting RoomSquare Footage?

  27. Now you are ready to do a design Hire an architect?

  28. Now you are ready to do a design Building Permits

  29. Now you are ready to do a design Waste Water Permits

  30. Construction • Start very early or hire a Construction Manager • Allow for slippage in delivery dates of equipment & materials

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