Exclusive in a glass: Russian winemaking is gaining momentum

The harvest season ends in mid-October. Ripe aromatic berries are partially collected by combine harvesters, which, although mechanically, but as carefully as possible, separate the berries (sponge) from the branch (crest), feed them along a conveyor into a bunker, cleaning leaves and other impurities along the way. For certain types of wine, manual grape harvesting is used; it takes more time, but is considered more accurate. True, not all varieties require such care. And whatever the assembly format, the drink in your glass will reveal a fragrant bouquet.

As a rule, the further processing of the harvested grapes is as automated as possible. First, samples are taken and a primary analysis is performed. Then the raw materials enter the distribution lines and the weight, quality and assembly day are automatically recorded. After measurements, all the grapes are sent to the crushing and pressing department, capable of processing up to 2 million tonnes of fruit per day. For wine fermentation, there are open and closed workshops, the choice of which depends on the type of wine produced.

Red wines ferment in large containers equipped with a system for cooling, washing and purging inert gas from the internal space. All processes are fully monitored and managed remotely.

To produce sparkling wines, fermentation lasts up to two months, after which the wines are then aged on lees for nine to thirty-six months, depending on the type. After this time, riddling is carried out, that is to say the bottles are turned over so that the sediment moves towards the cork. The final deal is to remove the sediment: it is frozen and shot. Then the sugar is stabilized, the bottle is filled and it is sent for corking and muzzling. Before being placed on the shelves, each bottle will be checked for sediment reduction quality.

Some retailers are considering offering wines that will be exclusively featured only in their network as a competitive advantage. For example, some types of wines produced by Kuban Vino, whose vineyards are located on the Taman Peninsula, are not available in all stores. And even if you come directly to the winery, you still won’t be able to buy it. These wines, according to the terms of the contract, can only be presented in a specific retail chain. The retailer himself is maximally involved in all processes: he understands the needs of the consumer, can discuss its quality and taste characteristics with the manufacturer and control supply volumes.

Creating an exclusive wine brand is not easy. First of all, you need to grasp the consumer trend, understand what exactly is missing in the chain’s assortment and what may be especially in demand. Next, find a reliable supplier and work with them to develop a final product whose quality you can guarantee through your reputation. And there is no room for error, because consumers know what they want and are only willing to stay loyal to the brand if they are confident that the product will not disappoint them. Here’s what retailers themselves say about their approach to raw material selection.

“We have certain criteria that partners must meet. First of all, stability. Another requirement is the presence of our own vineyards, because this is the only way to guarantee the stable quality of raw materials and the final product.“, explains Elena Generalova, head of the private label quality control department of the Pyaterochka retail chain.

Before production begins, numerous tastings take place, blends are created that will appeal to future customers and a label is created. And also, the brand’s philosophy is developing, because wine is an atmosphere and a special occasion!