Together with ONAFIS and a great group of partners, InnoVint, MUST Fabricating, Santa Rosa Stainless Steel, and Vivelys, we’ll be showcasing how technology is transforming cellar operations, from real-time data to smarter automation and better decision-making. You’ll also hear directly from winemakers sharing their real-world experience and results in the cellar: Bastien Lucas (Marciano Estate) & Michaella Goldner (Domaine Carneros Winery) Thursday, April 23rd | 10:30 AM – 1:00 PM MUST Fabricate Machinery, St Helena From tech demos to live discussions and a relaxed French-style cookout, it’s a great opportunity to connect with peers and explore what’s next for modern winemaking.  Spots are limited. hope to see you there!  Register here.

As wineries face increasing pressure to improve efficiency, reduce resources and energy, and maintain premium wine quality, smart tank mixing solutions have become essential. The Vinfoil Wine Tank Mixer, developed by CPE and distributed in the by BevZero, is engineered specifically for wine applications—offering gentle yet effective mixing while minimizing oxygen pickup and operational costs. This article explores the many applications of the Vinfoil mixer, how it supports energy and labor savings, and answers the most common technical questions wineries ask when researching tank mixers. Key Takeaways Custom designed to your tank size, specifically for gentle wine mixing Reduces oxygen pickup compared to pump-overs Improves additive and oak integration Lowers energy and labor costs Suitable for premium and non-alcoholic wines What Is the Vinfoil Wine Tank Mixer? The Vinfoil mixer is a purpose-built wine tank mixing system designed for: Gentle homogenization Efficient blending Ad

Enartis USA announced the promotions of Amy Jensen to Sales Manager and James Allen to Applied Innovation Manager, effective March 2026. These strategic appointments underscore the company’s evolution from a traditional enological product supplier into a comprehensive partner for integrated winemaking solutions, engineering services, and applied research. Strengthening Leadership for a Modernizing Industry Producers across North America are actively navigating tightening margins, shifting consumer trends, and increased demands for operational efficiency. To meet these challenges head-on, Enartis is expanding its leadership structure to deliver connected, cross-disciplinary expertise that bridges enology, and engineering. “The wine industry is moving from reactive decision-making to predictive control, and our leadership must reflect that,” said Francesco Bergaglio, CEO of Enartis USA. “Amy and James intimately understand the operational and financial pressures o

Techniques available to winemakers, especially for those crafting fine white and sparkling wines, have continued to evolve through the years, providing more sophisticated options for fine-tuning the style and complexity of their finished products. Winemakers frequently use cross-flow filtration for clarification and microbial stabilization of wine. The tangential flow of juice across the filter’s membrane surface limits clogging and allows continuous cleaning of the membrane. This technology is well-suited for wineries seeking very fine clarification during post-fermentation processing.  However, its highly automated machinery can be too expensive for smaller wineries, and its high product loss level is more impactful for small batch processing of high-quality wines. “Today, these smaller wineries use cross-flows from mobile services or manual systems, very likely pad filters,” says Massimiliano Buiani, Chief Operating Officer for JUCLAS, USA. “Pad filte

If your AP process is getting heavier, approvals are becoming more complex, and you’re stitching together systems to manage inventory and sales… you’re not alone. I’m hosting a 60–90 minute webinar to walk through a finance-first comparison of:  Odoo for Wine vs QuickBooks + BILL  with a deep focus on the workflows that matter most for wineries: AP automation + invoice capture (OCR) Multi-level approvals (by amount, department, vendor, etc.) Analytic distributions — allocate overhead across departments/channels without spreadsheets  Order-to-cash workflows (DTC + wholesale)  Inventory visibility + valuation + traceability   DTC integration for POS, clubs, and DTC   Winemaking integrations — connecting winemaking data to bottling, inventory, and finance. While this webinar will compare and contrast to Quickbooks, it should be valuable for any winery struggling with their current ERP (accounting, inventory, sales, p

Plata Wine Partners is a premium “vineyard-to-bottle” production house rooted in California’s top coastal AVAs. With more than 20,000 acres of sustainably managed vineyards, Plata provides bulk-wine, private-label, and custom-program solutions for brands of all sizes. Their team brings together expertise in viticulture, winemaking, production, and finance to deliver programs aligned with modern consumer preferences. As the business evolved, Plata recognized that their Winemaker’s Database (WMDB) system lacked the accuracy, speed, and real-time visibility required by a 12+ facility production model. Plata implemented InnoVint in 2024, and the difference after just one harvest was remarkable. The Challenge: A System That Slowed Down the Entire Business Before InnoVint, Plata’s production and finance teams were burdened by manual processes that made everyday work harder and introduced costly risk.  Excessive manual data entry. Every two weeks, the

From bulk pallets to line-ready cases, our repack services make it simple. Bottles are depalletized, inspected, packed into cartons—including custom printed boxes produced right here at Waterloo Container—then palletized for delivery or warehouse storage. Whether you need full automation or hands-on reselect, our team ensures every bottle arrives ready for your fill line, saving time, space, and cost. #WineIndustry #GlassPackaging #Winemaking #OperationsEfficiency #SupplyChain #PackagingSolutions #WaterlooContainer

🍇 How much do we appreciate feedback from our clients? A ton! 🍇 It was a joy to hear how Alicia Wilbur's experiences with SPICA has influenced QC at Herzog Wine Cellars: "With SPICA, our ability to track lots in real time has been game changing.   The volume of wine we produce and in the myriad of styles we make (still, effervescent, dry, sweet, red, white, sterile, non-sterile, etc) kept growing in volume and complexity.  We needed something that could keep up with all the parameters we were tracking.  In most cases, we have tripled the output on analysis; this has allowed us to spot problem lots and track them immediately, as well as track the efficacy of our problem remediation.  Because we can check so many parameters simultaneously, we are able to manage cellar health much more proactively.  We went with SPICA for several reasons: Robust industry presence of the Y15 autoanalyzer, the fact that SPICA technicians have real world winemaking and win

Every member of your club is not exactly the same. So why are you treating them that way? The typical winery sends identical emails to every member of their club, from the first-time joiner who discovered you last weekend to the loyal patron who's been with you for a decade. The result? Generic messaging that resonates with no one. Segmentation, the practice of dividing your audience into meaningful groups based on shared characteristics, isn't just marketing jargon. For wineries, it's the difference between treating members like transaction numbers versus building relationships that keep them enrolled for years. In this guide, we'll explore practical segmentation strategies that don't require a data science degree—just your existing CRM tools and a willingness to see your members as individuals rather than a homogenous list. The Problem with "One Size Fits All Wine Club Communications The allure of the single-list approach is obvious: it's fast, it&#

Are Your Wine Club Members Ghosting You? Here's Why Your wine club members are breaking up with you, but they're not telling you why. They're just... disappearing. The numbers are stark: Silicon Valley Bank's latest research (which we are going to reference a lot in this blog) shows wine clubs are experiencing member attrition rates between 28-36% annually, with luxury segment clubs performing only marginally better at 23-29% (SVB Direct-to-Consumer Wine Report, 2025). That's not a leak, it's a flood. And while many wineries frantically chase new sign-ups to replace the departed, few address why members leave in the first place. Wine club fatigue isn't a mysterious phenomenon. It's a predictable human response to predictable winery behavior. The Warning Signs You're Already Losing Them Before members cancel, they disengage. They're sending signals you might be missing: Email open rates drop below your average Shipment modifications increase (dow