To efficiently process the harvest of over 200 hectares of vineyards, a winery of some size and sophistication is required. Our facilities are a multi-million dollar investment and incorporate state-of-the-art equipment and systems.
Peak processing capacity is over 12,000 tonnes of grapes, with 10 million litres of temperature controlled stainless steel storage on-site. This storage is fed by large and small capacity bag presses and an assortment of fermenting vessels.
But not everything is high-tech. Our winery also contains a sizable array of French and American oak hogsheads and barriques, where our red wines rest quietly for months or even years as they develop their oak maturation characters.
The last step of the winemaking process is bottling, and once again we have invested in our own equipment so that we retain quality control of the entire process, from growing the grapes, through making the wine and bottling it before shipping it off to local and overseas markets.
Along the way the production process are measured and monitored by our in-house laboratory facilities. Salena Estate is certified as an organic processor, enabling us to satisfy demand in an exciting new segment of the wine market.
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