Our Processes
 GisVin's
commitment to Quality begins with our investment in leading edge
processing equipment, Quality Management Systems and the Management
team that operate the business.
The winery operates 24hrs/7days during the vintage to receive,
process and dispatch our clients fruit in a ‘just in time' basis. Each
client has their individual specification for each grape variety,
including time of day receival, skin contact options, temperature
profiles through the process, winery additives during the process,
clarification methodology, lab analysis and data reporting
requirements.
The client winery has a contract with the grower to purchase their
crop. In the weeks prior to harvest periodic samples are taken from the
individual vineyards for maturity testing in GisVins laboratory and
results forwarded to the client winery. Maturity monitoring allows
accurate scheduling of the crop for harvest. Scheduling of the
harvester and transport are completed in conjunction with those
independent service providers.
The loads are weighed, inspected, designated a Batch Code which it
keeps right through to dispatch, and emptied into one of our two 12 tonne receival
bins. All Grower, Winery and varietal information is recorded on a
designated form to be entered into our Vinsight Winery Management
Software. www.vinsight.net.nz The first sample is taken midway through the load to the laboratory to ascertain load maturity.
The
grapes are tipped through a Diemme Crusher/Destemmer to remove stalks
and leaves, pumped on through the tube in tube Must chiller which
very quickly reduces the temperature of the grape Must from summer
ambient down to customer specification, usually 14 degrees C, and then
into one of six presses. GisVin has installed three AR80 (10
tonne) Diemme presses and two AR150 (20 tonne) Diemme presses and one Della Toffola PFC 200 (40 tonne).
The juice from the presses is pumped to tank and any additives the
client requires are added, and the juice is chilled and clarified to
specification by either cold settling, centrifuging or gas flotation. Tests
samples are drawn from the juice tanks to test for correct amounts of additives and to establish finals solids content in line
with customer specifications.
Juice is ready for dispatch by
specialist winery road transport units to client wineries 24 to
48hrs post receival (if clarified by centrifugation or flotation) or
typically 3-4 days if by cold settling.
Every step of the process
is rigorously monitored through the winery Vinsight software system.
No jobs can be initiated in the cellar without a Vinsight generated Job
Order. The completion of every Job is in turn entered into Vinsight.
This ensures we deliver complete quality and traceability to our
clients.
 Our commitment to the Environment
In
line with our SWNZ (Sustainable Wine Growing NZ) Accreditation, GisVin
has adopted best sustainable practices within the winery. All grape
marc (pressed skins and seeds) are spread to local pasture as organic
fertiliser. Marc samples are tested externally weekly to monitor levels
of Nitrogen, Phosphate and Potassium. This practice has relevant
consents approved by the local Gisborne District Council. Ground water
samples are monitored by the Council to ensure eco system
sustainability.The centrifuge waste stream is managed in the same
manner.
GisVin only uses Habourlite Perlite as a filtration media,
which is designated non carcinogenic. Cellar water usage is minimised
whilst pH adjustment is made to exiting flows as required. Energy
efficiency is gained by PLC controlled refrigeration systems, SCADA
controlled tank temperature control and heat recovery from the primary
refrigeration unit is supplied to the water inlet of the Bosch Natural
Gas Continuous Flow Hot Water System.
Continuous hot water supply into the cellar enables dedicated
hygiene staff to optimise hygiene throughout the cellar. Only Fermabrite cleaning agent is used for all juice/wine contact
surfaces. This product is safe for our staff to use, as opposed to
traditional alkaline cleaners like Caustic Soda. Environmental impact
is minimised as Fermabrite contains no Phosphates or Chlorine, low in
Sodium and is highly bio-degradable.
Laboratory
The hub of our Quality Control System
is managed by Justene. Our modern lab runs 24/7 during vintage, with
maturity testing of fresh grapes, ongoing testing of the grape juice in the cellar during clarification, and wine
fermentation. All laboratory data is entered into our Vinsight system
immediately post analysis so it is ready for Rob and his team to react
to, or the information available to clients.
Justene maintains all the Quality Systems we employ to ensure the best service prevails.
Winemaking
GisVin undertakes a considerable
volume of contract white and red wine making on behalf of client
wineries. Rob Knight our Cellar Manager is responsible for all Juicing
and Winemaking activity on site.
Once
the juice process has been completed, it is transferred to a suitable
size tank, inoculated with yeast and primary fermentation will proceed.
Juice/Wine temperatures are closely controlled to customer
specifications to give a controlled and even fermentation. Malolactic
fermentation and Cold and Heat stabilisation are provided by request.
Cross flow filtration or Stars tartrate removal services are also provided by contract. Wine will remain on site until our customer is ready to receive it.
Rob Knight in conjunction with our
Laboratory Manager Justene Spawforth work very closely with the client
winemaker, so the client effectively maintains control. Samples are
dispatched as often as requested.
Juicing the grapes and wine making at source has several advantages for GisVin's clients.
1) Big quality step for the grape juice to be processed immediately after harvest
2) Winery waste managed by GisVin (25% of vineyard volume)
3) Harvesting and transport logistics managed
4) Use GisVin Capital assets instead of clients continually investing in their own.
5) Delivery of wine to client on demand.
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