Wineries....

C

Chris Rose

Chris Rose
Hi all,

This may seem like an odd request for information, but I am curious to know if there is a specific ratio to the size of the actual vineyard and the processing facility. I am actually working on a winery design for a school project. I looked around a bit, but was unable to find any guidelines. I found a bunch of information regarding adjacencies, but nothing on how much square footage is required to process X acreage of vineyard.

A little more info about me, I'm a student studying architecture. As far as wines...I'm really new to the whole thing, but have a preference for red, Cabernet Sauvignon preferably (I like the spiciness of it). I have never been a big fan of whites, but after a little wine tasting experience I've started to open up to it.

Thanks for the help.

-Chris
 
Chris, there are so many variables that a flat ratio probably does not exist. But if you go over to the Internets own WLDG and ask this same question I bet some guy named Hoke will make something up for you.

But I can't help thinking about it so: One acre = 3 tons grapes (but could be 6 or even 10 tons) = about 500 gallons wine = about 10 barrels (or one 500 gal. tank), plus processing and storage space, plus . . . Oh forget it, go ask Hoke.
 
We have 26 hectares (a.k.a. 62 acres) under vines, but we only get about 75,000 bottles out of that surface. We have a 900 square-meter (about 8,700 square feet) facility, barrel room included, and we're comfortable. We could handle up to about 100,000 bottles, I guess.
 
originally posted by Kay Bixler:
Chris, there are so many variables that a flat ratio probably does not exist. But if you go over to the Internets own WLDG and ask this same question I bet some guy named Hoke will make something up for you.
Click to expand...

Quite so. It's possible for a very wide variation of building sizes to accommodate the same quantity of production, depending on variables such as:
--# of different grapes processed and timing of their harvests (all at once or stretched out over time, which affects how many tanks, presses and crushers/destemmers you need, plus their positioning in the winery).

--tank configuration (a few large batches or numerous small batches, which in turn depends on how the vinification is done and whether you want to keep single vineyards or lots separate until blending or bottling).

--barrel treatment (are barrels used for fermentation and/or aging? If so, a barrel aging room or cave is required. How long is the aging regime? Whether barrels can be turned over in 1, 2 or 3 years affects the # of barrels and space required).

--bottling line (if you own your own bottling line, space is required for that too).

--tasting room and hospitality space desired (or not).

--how much of the production you can site outside the winery building. In many wineries crushers/destemmers, sorting areas, insulated tanks and other production equipment are not actually in the building.

It's a complicated business.
 
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