Our Facility
 Starting in 1993, the Pelissa family
converted the former Inglenook facility from a mass production
winery into a state-of-the-art custom crush facility.
 With
an incredible team of craftsmen under the guidance of Sheldon Parker
and Production Winemaker Kristi Koford, the resulting winery combines
flexibility and scale, typical trade-offs in wine production. Crushing
capacity is 12,000 tons annually, although the facility crushes only
7,000 in order to isolate and handle individual lots according to client
needs.
- The crush pad can receive harvested fruit in
all ways associated with wine grape production.
 Red tank fermentation range in size from 6 to 60 tons in capacity,
while white tank fermentation range in size from 5 to 150 tons.- A customized wine tracking system designed specifically for Napa
Wine Company facilitates the complex production process.
- Two state-of-the-art bottling lines to facilitate the highest detail
in packaging needs as well as screw cap capability.
The investment in quality equipment didn't stop in the 90s. For the
2001 vintage, the company began using its new underground
press pit, a large, cement-lined cavity that is home
for new, French-made crusher de-stemmers, four presses
and associated hoppers.  The traditional augurs that move fruit were
removed and replaced with conveyor belts that gently move fruit. The
gravity-flow design and equipment facilitates hand-sorting, whole cluster
pressings, and other techniques used to make luxury wines.
Early in 2002 Napa Wine Company was the first in the Napa Valley to
offer screw cap capability. Since then we have assisted many wineries
in the research and decision making to offer their products with this
alternative closure.
In 2006 an Ultra Premium Sorting System coupled with the Le Trieur™ designed
by P&L Specialties  was introduced to the array of services. This
sorting system allows winemakers to pre and post sort the fruit during
the de-stemming process to assure only the highest quality fruit is
being used to make their wines.
Most recently in 2007, two new presses were purchased
to replace older well used ones. These presses are
much more efficient and have incorporated in them a CIP (clean in place)
system to help assure more efficient cleaning as well as quality.
At this time, more than 60 wineries produce over 150 individual wines each vintage.
“NWC offers the latest and most creative winemaking technologies
that ensure the opportunity to make the best wines from Napa Valley
and the world.”
Rob Lawson – Pavi Wines |
