Harvest season is when everything happens at once—and the equipment you rely on needs to do more than just keep up. For small and mid-sized wineries producing between 2,000 and 20,000 cases annually, efficiency and flexibility are essential. Whether you’re dealing with hand- picked grapes, machine harvested fruit, varying varietals, or tight crush pad space, your destemmer-crusher needs to deliver quality results without slowing you down or locking you into a rigid setup. That’s where the right equipment makes all the difference. You need something that’s not just capable—but configurable. Not just powerful—but versatile. A Crush Pad Essential: Meet the Lugana 1R At Prospero Equipment Corp., we’ve been supporting wineries for over 50 years, and we know how important the right tools are for maintaining wine quality from grape to glass. We also know how important productivity and efficiency is in the crunch-time of harvest season; that’s wh

Consistently achieving specific organoleptic targets  This is the next article in our Oak 101 Series. Make sure to read our last Oak 101 Series blog on toasting chemistry before diving in to this one. Next up in our Oak 101 Series, we are going to take all the chemistry you learned in the last two blog posts and explore how to use it to get a consistently toasted barrel – time after time. Why is this important? Because what a winemaker wants even more than a great tasting barrel, is a great tasting consistent barrel. When they fall in love with a barrel, they expect it to taste the same every year. As a cooper, one of our biggest responsibilities is to deliver on that expectation, and we take it very seriously. Gone are the days when coopers toasted barrels using only sight and smell. Oak science has proven that color is not a direct indicator of flavor. The same level of color can be achieved via a short or long toast by adjusting the toasting temperature, which leads