Wine Making

Product Specification

TWIN LAKES PINOT NOIR

Tasting Notes

This full-bodied, robust wine has velvety accents of plum, blackberry and currant to charm the nose while flavors of lively tangerine and red apple dance across the palate.

Wine Specifications

Varietal Pinot Noir

Appellation Tagaytay, Philippines

Vineyard Designation Twin Lakes Vineyard

Aging Aged 20 months in barrel, 25% new French Oak

Bottling Date September 2011

Alcohol % 14.5%

Content 750 mL

Price Php 799.50

CABERNET SAUVIGNON

Tasting Notes

Our Cabernet Sauvignon is dark ruby in color, with aromas of Bing cherry and cassis. Flavors of menthol, spice and oak with round firm tannins lead to a soft, silky, lingering finish.

Wine Specifications

Varietal Cabernet Sauvignon

Appellation Tagaytay, Philippines

Vineyard Designation Twin Lakes Vineyard

Aging Aged 20 months in barrel, 25% new French Oak

Bottling Date September 2011

Alcohol % 13.9%

Content 750 mL

Price Php 1020.40

MERLOT

Tasting Notes

This full-bodied, robust wine has velvety accents of plum, blackberry and currant to charm the nose while flavors of lively tangerine and red apple dance across the palate.

Wine Specifications

Varietal Merlot

Appellation Tagaytay, Philippines

Vineyard Designation Twin Lakes Vineyard

Aging Aged 18 months in barrel, 25% new French Oak

Bottling Date June 2011

Alcohol % 14.6%

Content 750 mL

Price Php 1685.50

Sorting and De- StemmingHarvesting

Bottling of Finished Wines

Blending and Filtering

Ageing Period/ Process

Transferring of Juices to Barrels

Sanitation of Tanks and Wine Press

Grape skins from free-run are pressed

Fermentation Period

Adding of Commercial Yeast

Cold-soak Period

Transporting to the Fermentation Tanks

Transporting

Ingredients

Production Process

Punch-down of Fermentation Tanks

Monitoring of temperature, sugar concentration and acidity

Wine Pressing Machine & Free-run

Technical Plan

Step

Description

AT THE GRAPE FARM1 Harvesting and collecting of wine grapes from the vineyard.

2The grapes harvested are transferred from buckets to the tractor containing half-ton bins to be delivered to the winery.

AT THE WINERY

3As the bins arrive with fresh grapes from the vineyard they are weighed and stacked away before sorting.

4 The grapes are then unloaded into the hopper of a vibrating table.5 This vibrating table delivers the grape at a constant rate to the sorting line.

6The sorting crew can remove all the leaves, branches, and moldy bunches that might have made it to the bin.

7The clusters are then dropped along a slide into the de-stemmer. This process gently separates the whole berries from the green stems. These green stems will later be composted and returned to the vineyard.

8At the other end of the de-stemmer the berries and grape juice mixture, at this point also called the “must” is transported inside the winery and transferred by gravity into the fermentation tank.

9Now the must will be held at cold temperature for few days before initiating the fermentation. It helps extract some of the flavors and tannins out of the skin and into the juice.

10The winery is equipped with fermentation tanks with various shapes and sizes which gives a lot of flexibility to the winemaker to work with each batch individually.

11Through-out the cold-soak period, it is important to re-circulate the must and to cover it with carbon-dioxide at least once a day. Doing so, limits any bacterial contamination which can result in any undesirable aromas.

12

The fermentation is most often initiated by adding specific commercial yeast strains, however the winemaker may decide to leave some of the tanks to grow their own yeast population that is naturally found in the vineyard and in the winery. This yeast will convert the sugar contained in the must into alcohol.

13

During the fermentation process, some heat is produced and some carbon-dioxide is released, pushing the grape-berries to the surface of the tank and forming what is called the cap. This cap can build up heat and needs to be re-circulated to homogenize the temperature and to improve the flavor extraction.

14

The cap management is traditionally done by pushing the cap back-down into the fermenting wine, during what is called a “punch-down”. Punch-downs are done at least once or twice a day throughout the fermentation period which may take in most cases from two to three weeks.

15 Another cap management method used here is the “pump-over”. The pump-over method consists in collecting juice at the bottom of the tank and

redelivering it at the top of the tank using the pump and the hose. This method in particular is well suited for closed-top tanks which cannot be punched-down.

16

A cellar technician measures the temperature, sugar concentration and acidity in each ferment daily. Typically, the sugar concentration starts around 24%. Its concentration will decline to less than 1%. At this point, the wine usually contains close to 13 percent alcohol.

17At the end of fermentation, a wine press is used to improve the final yield and extract some of the wine that is left in the residual grape skins.

18The liquid portion of the tank, also called the free-run fraction of the wine is separated from the skins and transferred to another tank where it will be left to settle for few days.

19After all the free-run has been drained out, the solid phase, consisting mostly of grape skins, seeds and fermentation yeast is transferred into plastic bins.

20These bins are then emptied into the press. Here, the content of multiple batches can be combined into a single press-run.

21

As the press-run is initiated, compressed air inflates the membrane inside the chamber, squeezing the remaining wine out of the skins. As the pressed wine comes out of the press, it is transferred to separate tank and will be left there to settle and clarify for few days as well.

22The dried skin and seed mixture, also called the “pumice” at this stage, are emptied out of the press and collected to be composted in the vineyard.

23 Finally, the press is washed and prepared for the next press cycle. SANITATION

24

It is particularly important to sanitize all pieces of equipment that will come in contact with the juice or wine at any time throughout the process. To do so, various acids, base, or oxidizing chemicals are used to clean hoses, pumps and tanks. This will ensure that no unwanted or spoilage microorganisms can enter the wine.

BARRELING

25The free-run wine, as well as the pressed wine are now settled in the tanks for few days and are ready to be transferred to the barrels. Before filling though, the inside of the barrel must also be sanitized.

26The wine is transferred from the lower section of the tank. However, the thick deposit at the bottom also called the “lees” will be left behind.

27Once all the wines in the tanks are transferred into barrels, the lees are collected to settle to few more days. Ultimately, this thick material will be composted and returned to the vineyard.

28

During the ageing process, the wine will remain in French-oak barrels for up to 15 months. The winemaker carefully chooses his oak-barrels from different coopers including woods that may have been set to dry for up to three years. The different woods selected impart different flavors and tannins.

29 Throughout the ageing process, some of the wine will be absorbed into the wood, and a small fraction will evaporate out of the barrel. To avoid the excessive oxidation of the wine, the barrel must be topped-off with more wine

regularly to eliminate any air pockets that may have formed in the top of the barrel.

30While in the barrels, the wine will undergo malo-lactic fermentation. This important step will soften the acids and round-off the wine.

PREPARATION FOR BOTTLING

31At the end of the ageing process, the winemaker decides which barrels he will use for the different blends, based on his personal taste. If necessary, he can also decide to adjust the tannins and the blend by adding fining agents.

32Once the final blends are determined, the wines can be transferred from the barrels to the blending tank.

33The wine is then passed through a filter to remove any suspended solids such as left-over yeast and return to another clean tank awaiting bottling.

BOTTLING DAY

34Cases of empty bottles are fed in to the bottling machine at one end and full cases of labeled bottles come out at the other end ready for shipping.

Production Machinery and Equipment

ImageMachines/

Equipments/ Tools

Uni

t

Cost per

UnitSubtotal

Macro Bins 10 P 18,855.35 P 18,8553.50

John Deeree X739 1 P 570,000 P 570,000

Daewoo G30P-3 1 P 377,107 P 377, 107

Wine Grape Vibrating Table

1 P 687,665.76 P 687,665.76

Wine Grape Sorting Table

1 P 658,828.16 P 658,828.16

Destemmer, Emme 200 1 P621,117.46 P621,117.46

Wine Fermentation Tank

(Smaller Tanks)12 P 354,924.26 P 4,259,091.12

Wine Fermentation Tank

(Larger Tanks)8 P 550,000 P 4,400,000

The Vigor 300 Pump 5 P 210,736.28 P1,053,681.40

Punch Down Too Pyramid

5 P 7,763.97 P 38,819.85

Forklift Driven Pneumatic Punch Down

1 P 204,081.45 P 204,081.45

4 " Kanaflex Kanaline FW Fully Barbed Hose

2 P 12,512.41 P 25,024.82

White Hygienic Fork 3 P 3,814.99 P19,074.95

Food Grade Hoe  3 P 1,197.43 P 5987.15

Bench Meter, Mi180 1 P 32,830.05 P 32,830.05

Acacia Cask Garbellotto Round 7000 Liter (1849

Gallon)30 P 19,841.00 P 595,230

Borelli Bottling Lines 1 P 1,000,000 P 1,000,000

Total 85P

5,331,275.57P

14,359,985.67

Production Materials

Image Direct Materials Unit Cost per Unit Subtotal

Maurivin UCD 522 (Yeast)

200 P 1,108.69 P221,738

Bordeaux Black 750mL150

0P 443.66 P 665,490

Polylaminate Capsules, Black

500 P 665.48 P 332,740

T-Cork150

0P 277.28 P 415,920

Total370

0P 2,495.11 P 16,35,888

1Vibrating

Table

2S

orting

Lin

e

w

w

w

w

w

w

3 De-Stemmer

4Must

Stems

Large tank

Large tank

Large tank

Large tank

Small Tanks

Large tank

Large tank

Large tank

Large tank

6

Pressing Machine

5

7

Barreling Area

8Bottling Machine

Plant Layout

Organizational Structure

Labor Requirements

Job TitleNumber of Employees

Salary per Month per

Worker(Php)

Salary per Year

(Php)Subtotal

Full Time Employees

General Manager 1 33,500 435,500 435,500

Supervisor 3 30,000 39,000 1170000

Wine Maker 1 40,000 520,000 520,000

Assistant Wine Maker

1 15,000 195,000195,000

Cellar Technician 1 30,000 390,000 390,000

Plant Workers 20 10,718 139,334 2,786,680

Total 27 159218 2069834 5497180

Organizational Chart

General Manager

Supervisor

Winemaker

Assistant Winemaker

Cellar Technician

Supervisor Supervisor

Eight Workers Eight Workers

Four Workers