Here at GisVin
Our 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 24/7 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 of 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, samples are taken from the individual vineyards for maturity testing in the laboratory and results forwarded to the client winery. Maturity monitoring allows accurate scheduling of the crop for harvest.
Loads are weighed, inspected, designated a Batch Code (which are retains right through to dispatch) and emptied into one of our two 10 tonne receival bins. All grower, winery and varietal information is recorded on a designated form to be entered into our Vintrace software system. The first sample is taken midway through the load to the laboratory to provide full analysis of the juice.
The grapes are tipped through a Diemme crusher/destemmer to remove stalks and leaves and break open the berries. They can then pumped through the must chiller which reduces the temperature of the grape must from summer ambient down to customer specification, usually 14°C and then into one of six presses. GisVin has five Diemme presses, three AR80, and two AR150. We also have one Della Toffola PFC 200.
The juice from the presses is pumped to a designated tank, and any additives the client requires are added. Ex-press analysis is provided undertaken by the lab. The juice is chilled and clarified to specification by either cold settling, centrifuging or gel flotation. Test samples are drawn from the juice tanks to test final analysis and clarity is in line with customer specifications.
Every step of the process is rigorously monitored through the wineries Vintrace software system. No jobs can be initiated in the cellar without a Vintrace generated “job order”. On completion every job is updated and entered into Vintrace. This ensures we deliver complete quality and traceability to our clients. Clients can access Vintrace 24/7 via an internet portal to view current analysis and product information.
Juice is ready for dispatch by specialist winery road transport units to client wineries 24 to 48hrs post receival (if clarified by centrifuge or flotation) or typically 3-4 days if by cold settling.
GisVin undertakes a considerable volume of contract white and red wine making on behalf of client wineries.
The clarified juice is transferred to a suitable size tank, inoculated with yeast and primary fermentation begins. Temperatures are closely monitored and controlled to meet customer specifications during fermentation. Malolactic fermentation, cold and heat stabilisation are provided by request.
Wine will remain on site until our customer is ready to receive it. Prior to dispatch, crossflow filtering can be performed to achieve bottle ready wine.
Sustainability
In line with our SWNZ (Sustainable Wine Growing NZ) Accreditation, GisVin has adopted best industry sustainable practices within the winery. All grape marc is removed to be converted into compost .
GisVin only uses Habourlite Perlite as a filtration media, which is designated non carcinogenic. Cellar water usage is minimised (25% less than industry standard). All waste water is pH adjusted to meet local council specifications. Energy efficiency is gained by SCADA controlled tank temperature control.
Only Stainox 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 Stainox contains no Phosphates or Chlorine, is low in Sodium, and is highly bio-degradable.
Laboratory
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 fermentation. All laboratory data is entered into our Vintrace system immediately post analysis so it is ready for the cellar team to react to, or the information available to clients via portal.
Why GisVin?
- The team work closely with the client wine maker, so the client effectively maintains control.
- Single vineyard options.
- Juicing the grapes and wine making at source.
- Big quality step for the grape juice to be processed immediately after harvest
- Winery waste managed by GisVin (25% of vineyard volume).
- Harvesting and transport logistics managed.
- Use GisVin Capital assets instead of clients continually investing in their own.
- Delivery of wine to client on demand.
- Full accredited winery.