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

Join us for an exclusive webinar where we dive into the key features and benefits of the Delta Oscillys Destemmer. In this session, Pascal Noilet, our Product Manager for Delta Oscillys, will share valuable insights into optimizing your operations with this upgraded destemmer.  Whether you're looking to enhance quality, improve throughput, or streamline your processes, this webinar is a must-attend for anyone wanting to maximize the potential of their destemming system. Don't miss this opportunity to learn directly from our expert and get your questions answered.

Long incline conveyor with small rear hopper. In good working order with a few cosmetic nicks here and there. Sits on casters and has a rather large footprint. Manual crank to raise/ lower. Seller had been destemming into half-ton bins and then loading incline conveyor with only whole berries direct to open top fermenters. Details: Model: AE30600F Model year: 2015 Power: 480V / 3Ph Comes with a VFD Legs are 72” W in front, approximately 9.5’ L x 48” W in rear. Belt is +/-  15” W x 20’L with 2” H cleats. Approximately 800 lbs. Inlet H: 29” Outlet H: 112” H +/- Comes with 4’ L stainless steel chute which rotates. Priced to Sell Call 707-573-3154 or email today! sales@revolutionequipmentsales.com We are Looking Forward to seeing you @unified! Jan 24- 25 2024 SAFE Convention Center, Sacramento Please Stop by booth 1404  & Say Hello!

We are excited to see you at Unified and talk about what’s new from Scott Laboratories in 2023! GO-FERM STEROL FLASH™ - We are excited to introduce GO-FERM STEROL FLASH™ a revolutionary new rehydration nutrient that allows yeast to be rehydrated with cool water, bypassing the need for acclimatization and significantly shortening the yeast rehydration process. See it in action at our booth! Xpür® Micro-agglomerated Corks - Xpür® is a new cork cleaning process which removes volatile substances that could cause sensory faults without damaging the natural characteristics of cork. This process preserves the elasticity of cork granules, eliminating the need to use any artificial components like plastic microspheres, commonly used in other micro-agglomerated cork stoppers. Armbruster Rotovib 5 Destemmer - Stop by to see the Rotovib 5 at our booth and learn more about this new addition to the Rotovib family – the gentlest destemmers on the market. The

Webinars are back! We have been working on helpful, technical topics for you! Join us for our upcoming webinars below. Let’s Talk Destemmers - 12/06/2022 - 9 AM (PST) Please join the Bucher Vaslin North America team for our Winemaker Roundtable on Destemming. We will focus on the innovative technic of using inertia to destem with the Delta Oscillys. The panel of winemakers have worked with many varieties including Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec and Pinot Noir and will share their experience of working with the Delta Oscillys destemmer. MORE INFO ON DELTA OSCILLYS Speakers: ·    Stacy Hornemann, Winemaker at Stonestreet, CA ·    Landon Donley, Winemaker at Trinchero Napa Valley, CA ·    Kiley Evans, Winemaker at 2 Hawks Vineyards and Winery, OR. ·    Moderator: Sarah Donley, Sales Manager - Napa Valley at Bucher Vaslin North America.  REGISTRATION  Control Microbes in Wines with Alter

We can undoubtedly all agree that the best wines are produced from the best grapes, but what about all of the other stuff that can follow the grapes into the fermenter? The first essential step in the winemaking process starts at the reception of the fruits with SORTING. There are many options for sorting fruits and berries at the winery, we are here to help you find the right sorting method for your needs and winery. The idea of sorting is to eliminate undesired grapes such as raisins, unripe berries or moldy berries and material other than grapes (also called MOG) such as branches, leaves, snails etc. This can be done with operators on a sorting tables, with densimetric sorting, optical sorting, also simply with a good destemmer. Delta Oscillys Destemmer Delta OSCILLYS ensures an efficient and qualitative destemming. This new technology of destemming with a pendulum swing allows to preserve the integrity of the berries (and thus limit the production of juice and vegetal characters),

Have you met Gravity Wine House founder, Jeff Pisoni? Jeff loves making wine—and considers himself a lifelong student of enology. It’s the craft that his father inspired him to explore, study and pursue since he was just a toddler. Through his role as a winemaker, Jeff developed a passion for exchanging information and insights with the winemaking community, all with the goal of driving for higher quality wine and methods. This passion is seen through our work with clients on both our mobile bottling line and in the cellar. Jeff recently spoke with Wine Industry Advisor on the reasons behind using the Armbruster Rotovib for unprecedented grape processing quality for Pisoni Family Vineyards, as well as our clients at Gravity Wine House.  Read the full article on Wine Industry Advisor

Situation: Winemakers producing premium wines know that wine quality is dependent upon the efficient removal of fruit from the vine and preparing the berries for destemming, a critical process requiring high-end, sophisticated, and reliable grape handling equipment. Jeff Pisoni, Winemaker at Pisoni Vineyards, had been looking to upgrade their previous destemmer for quite some time. “There was a lack of innovation in destemmers for a while,” comments Pisoni. “Purchasing new processing equipment is a big investment and long-term commitment, so we were waiting for the next generation of destemmers to come to market since destemming and sorting is such a critical part of the winemaking process.” When new destemmers did start to become available, it was clear they all had the common goal of giving wineries a very clean destemming process with as little MOG (material other than grapes) as possible. However, only the Armbruster Rotovib Destemmer delivered a f

In Part One of our guide to building a crush pad we looked at receiving and processing grapes for fermentation or pressing. Let's now take a look at presses. The question of basket vs. membrane press comes up frequently, so let's address it upfront. Basket vs. Pneumatic Membrane Presses Since we're focusing on crush pads processing anywhere from 3 to 20+ tons per hour of grapes, we'll look at the two most popular options for crush pads of this size: basket and pneumatic membrane presses. Basket Presses For a deeper dive you can check out our Guide to Basket Presses. But as a general overview, basket presses have a "platen" (large flat plate) that is connected to one or more hydraulic pistons. The pistons push the platen down slowly until it reaches the grapes held in a cylindrical basket. These hydraulic pistons are capable of generating tens of thousands of pounds of force. As this force reaches the grapes and is distributed over the surface of the

When winemakers are getting ready to buy a commercial press, figuring out what size press to buy can be really confusing. How many one-ton bins of fresh white grapes will fit inside a 12 hectoliter press? What about destemmed grapes? There are some practical and historical reasons for the confusing nomenclatures around sizing, and we’ll attempt to explain some of them, as well as strategies for thinking about sizing your press. The “Ton” In the US we typically talk about wine grapes in terms of “tons”. We’re putting “tons” in quotation marks because it’s not a ton in the truest sense. A real ton is a measure of weight. It’s 2000 pounds. However, when we talk about a “ton of grapes”, it’s more likely that we’re referring to its volume—how much space it takes up. That’s because wine grapes are often sold, harvested, and processed in macro bins that are casually referred to as “half-ton&