Gravity-flow winery

A premium method of processing and a mark of quality

Main principle

The core principle of gravityflow winemaking is simple: the wine moves solely with the help of gravity — no pumps that would mechanically stress it.

Advantages of the gravity method

Oxidation and aromatic damage are minimized. The wine retains a finer structure and its natural character. The result is often wines with greater elegance and purity.

History

Wine has been with us for 8,000 years. Even then, wine was processed “by gravity” — the press stood higher, the cellar lower. It wasn’t a philosophy, but a practical necessity. With the arrival of pumps, gravity was forgotten for a time. Today, however, the trend of gentle processing is returning, and winemakers are rediscovering the benefits of gravity. Gravityflow wineries have become a modern symbol of quality.

Sustainability and the use of solar energy

“The sun gives us more than just grapes — it powers our winery as well.”
We are proudly sustainable. Thanks to solar energy, we reduce the ecological footprint of every bottle.

Winery building in the spirit of functionalism

Winery building structured in a spirit of functionalism made sense only with full gravity-flow processing. In accordance with traditional winemaking we move grapes, must and wine between individual processing operations exclusively per gravity and at the same time in accordance with top quality winemaking concept – we use cryomaceration, controlled fermentation and battonage. Six levels gravity-flow winery is a unique building, where the form follows function, thus ensuring the most delicate processing without pumps.

We built a new winery building, which allowed us to incorporate an ideal system for the natural movement of grapes, must, juice, and wine throughout the entire process. Using gravity — an ancient concept — remains highly relevant for premium winemaking and also brings a significant reduction in energy consumption.

The taste is fresher and more vibrant

Winemaking equipment located on six technological floor-levels incl. the subterranean is designed so that gravity itself – a source of clean energy – transports grapes, berries, mash, fermented mash, must, young wine and aged finished wine utilizing the very finest natural movement. The minimal distance between operations on each floor ensures efficient racking with the exclusion of unwanted oxidation.

The absence of pumping and filtration helps to retain naturally dissolved carbon dioxide after fermentation in the mature wine, which improves its taste. Value of the wine texture is preserved by using gravity instead of pumps also. Naturally dissolved CO2 has a positive effect on the overall taste profile making it more vivid.

Individual production steps

Take a peek behind the scenes of a gravityflow winery

6 floors of the winery

The ecosystem of a gravityflow winery

The winemaking process described above, which relies on natural gravitational force, is illustrated in a simplified diagram that clearly outlines the entire ecosystem of the winery.

Click a highlighted part of the diagram or one of the controls to view the details of a specific step, the water flow, or the composting branch. Hover over the diagram to preview the related area.

Gravity-flow winery ecosystem

Six levels.
One natural flow.

You can follow the production step by step, from maceration to the finished wines, while also understanding the secondary sustainable flows that are shown in the graphic as part of the entire system.

1 First step of the production process

Maceration of skins in the must

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