fratelli wines final

8/12/2019 Fratelli Wines Final

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FLOW OF PRESENTATION

• Current Scenario of Wine Industry in India• Creator and promoter• Story•

Introduction• Types of products• The vineyards• Plant layout

• Details of operations• Quality control• Inventory• Bottling Process



CURRENT SCENARIO OF WINE INDUSTRY

IN INDIA

Indian government to look towards winery as a farmers business.Nashik - Wine Capital of India

The wine culture is growing at an alarming speed for both growers and wine

makers. Nashik was famous for its table grapes for a very long time, early 1925.

Nasik Valley is 2000 ft. above sea level between 19-33’ to 20-53’ North latitude

and 73-16’ to 75-6’ East longitude.

80% of grape production in India is contributed by Nasik region.

INDIAN WINE INDUSTRY

The per capita consumption 0.07 litre/person/yearBut the wine market is growing at 25-30 per cent a year, nearly three times asfast as beer, whisky or rum, due to Wine is seen as a sophisticated drink and

infact considered being healthier than liquor. This factor has made it popular

even amongst women and the young starters.



CONSUMPTION OF WINE• Mumbai (39%)• Delhi (23%)• Bangalore (9%)• Goa (9%)• Rest of India (20%)• Approximately 38 wineries are presently operating in the country with a

total production of 6.2 million litres annually.• Maharashtra is leading among the states with 36 wineries and 5.4 million litre

production.

PROBLEMS FACED BY INDIAN WINE INDUSTRY.• Only 11-15% of Indian population perceive knowledge about wine. Wine is still

considered as hard alcoholic drink like whisky, rum etc., and a taboo.• Financial problems faced by wineries due to recession.•

Threat from big foreign wineries, from Australia, France, etc.• Heavy drop in tourism, due to terrorist attack on Mumbai (26 nov. 2008)• Advertisement restriction (no ads allowed on tv, news paper)• If the policies are set in tune then sooner the status of wine will definitely get a

great boost in the Indian scenario.•

I think when they see made in india, they wont say: what a weird idea. Theyll say:fantastic! I havent tried it. Give me some.



PIERO MASI(CREATOR & CO-PROMOTER, FRATELLI WINES)

• The viticultural and wine-making expertise has been provided by Piero

Masi, a master wine-maker from the Tuscany region of Italy, well

known the world over for its Chianti wines.

• Piero Masi is justifiably renowned in Tuscany and more specifically the

Chianti region, credited with production of some fabulous wines that

are acclaimed by connoisseurs wherever wine is enjoyed• He is also attributed with the creation of the famous ‘Chianti Classico

Casa Sola’ and Supertuscan red wine, ‘Cepparello’.

"In Wine There Is Truth, Let The WineSpeak For It Self"

― Piero Masi



STORY• The passion, love and labour for wines that the Secci brothers,

Andrea and Alessio, the Sekhri brothers, Kapil and Gaurav and theMohite-Patil brothers, Ranjitsinh and Arjunsinh, nurtured in their

hearts saw the birth of Fratelli Wines Private Limited.

• Thus the name Fratelli – meaning Brothers in Italian – was adoptedby them to pursue their dream - of producing Indian Wines withItalian tradition to meet international standards.

• They decided to plant their own vineyards and not to source grapesfrom local farmers over which they had no supervision as far as thequality of grapes, winery & systems were concerned.



INTRODUCTION

• PRODUCT TYPE: Wine

• LOCATION: Akluj, Solapur, Maharashtra

• CAPACITY: 6 lakhs litre

• LAND, CLIMATE & OTHER CONDITIONS: Sandy loom soil, dry

climate, barren land

• OPERATING STRATEGY, TECHNOLOGY: Drop system, vertical

shoot position

• TRANSPORTATION: By tractor to factory (wine bottles aretransported in insulated air-condition trucks)



FRATELLI WINES

(VINTAGE 2011)

Classic Red :

Aromas of plum, blackberry

and spice, with hints of

typical earthiness and coffee

on the nose.

Cabernet Sauvignon:

Aromas of black cherriesand plum, black olives withsubtle minerality, & a hintof sage and an elusivespiciness with soft tannins

Classic White :

Aromas of melon andguava with a hint of

lemongrass.

Chenin Blanc :

Silky smooth and mediumbodied with crisp acidity.



FRATELLI WINES

(VINTAGE 2012)

Sauvignon Blanc :

A complex fusion of melon rind, lime,grapefruit and dry grassy/ herbaceous flavours.

Chardonnay :

It has aromas of tart apple, sugar, melon and abrush of lemon- chiffon wrapped around a citrus

peel core.



HOW TO TASTE WINE

POUR SWIRL

SMELL TASTE



CLIMATIC CONDITION:

• The most important factor when it comes to quality wine gapes and grape vine

longevity. Hot and cold climates can adversely affect wine quality.

TEMPERATURE:

• Cool nights (15-18C) Warm days (28-32C)

• Cool, mild temperatures increase the production of acid in the berries,

increase the sugar acid balance and enhances the colour in the red varieties. By

contrast hot conditions during ripening period increases the sugar level, hastensmaturity, lowers the acid level of grapes and inhibits pigment formation in red varieties.

• High temperatures cause yield loss due to poor fruit set, moisture stress.

• Temperature ranges are observed in Solapur

• Summer: 30 to 35°c

• Winter: 10 to 15°c

• Rainfall : 55-65 cm annually during June- October

•For maximum yield, vines need at least 75 cm water with good distributionthroughout fruiting season.



G dM t di



Nimgaon

GarwadMotewadi



PLANT LAYOUT

PLANT ENVIRONMENT :Plant is used to maintain a temperature of around 18 to 20 degree celcius.



WINERY DETAILS

OPERATION PLANNING:•

Sowing Period : Planting in 2009. Once planted grapes are cultivated for5years.

• Harvesting Period - January to February.

• Total 13 varieties of grapes.

• Sweetness is 18-20% when plucked.

WORKFORCE MANAGEMENT• Raw material of product is seasonal,

• Labour recruited depending on season.

PLANT MAINTENANCE• Production unit, Bottling unit and storage unit machines are maintain after

every six months



PNEUMATIC PRESS:

• In this process the crushed grapes undergoes pneumatic pressing

which separates 70% juice.• Capacity around 8 tonnes.



HEAT EXCHANGER:

• Tube in tube

• 10 Degrees

• Refrigerant - Glycol• This is a continuous process.

• Later the juice is transferred to the fermenter



FERMENTATION PROCESS:On the 1st Day, the juice in the fermenter remains the same as it is.On the 2nd Day, the heavier part of the juice settles down which is called as

racking, whereas the lighter part of the juice is removed.

The temperature is maintained at 10 degree celcius. The capacity of the fermenter is 10,000 litres. The juice is then transferred to thenext fermenter for approx 15-20 days where yeast (30 gm/hl) is added. The CO2 thus formed as a result of fermentation process is removed. Primary Wine is ready.



CLEANING OF WINE:

• The wine obtained after fermentation is again stored in the fermenter

for 1 month where again the racking process is carried out (i.e. again

the heavier part gets settled and the lighter part is removed).

• Then Bendonite is added to wine for protein settlement (stabilization

process).

• Again the racking process is carried out for 15 days.

• The wine thus obtained undergoes filteration.

• The filtered wine then undergoes cold stabilization process for

settlement of tartaric acid and protein.

• This is a 15 days process.• The temperature here is maintained at -4 degree celcius.

• Again filteration is done by plate and frame filter for 5 days and the

pure wine is ready.



STORING:• Celler Room

• Temp: 14-16 Celsius

• Barrels : Oak Barrels from France

• Cork on top

• Aging : Micro pores in the Oak barrels, provides oxidation

PROCESS FLOW



PROCESS FLOW:

QUALITY CONTROL



QUALITY CONTROL:

Vineyard Quality checks• High quality fertilizers & pesticides to ensure good quality yield. Data Sheet

• Regular check is made for the any infections on creeper

• Harvesting: Morning temperature is below 20°c which keeps the grapes fresh &avoids natural fermentation in grapes

• Transportation : From vineyard to plant in Temperature Control Vans (10 to15°c)

• Incoming Quality: Quality check done for damaged grapes



Manufacturing Quality Checks:

• In process quality control: Sugar contain test is made in the laboratory & bubbling testis done to check whether the fermentation of wine is complete or not

• Fog dispensers used to stay clear of the humidity.

• Storage area bottled wine is fully air-conditioned to maintain the temperature in thestorage unit they have used thermocol as a insulator

Quality Laboratory

• The pH of red wine is 3.8 and that for white is 4

• Special wine tasters are appointed to maintain the quality of wine.• Temperature is maintained upto 18°C in every stages of operations



BOTTLING PROCESS• Bottle washing: 9 holders, Distilled water

• Vaccum Drying process: 1 suction hose

removes 99% water

• Wine filling: 10 fillers

capacity: 1600BPH



REASONS TO VISIT FRATELLI



THANK YOU

Nikhil Ambekar (PG-11-003) Madhumita Dassani (PG-11-007)

Amrata Gupta (PG-11-014) Snehal Kanase (PG-11-018) Priyanka Manchandani (PG-11-025)

Manisha Mehta (PG-11-027) Sudeep Mendjoge (PG-11-028) Harish Mordani (PG-11-030) Jaykishan Nair (PG-11-033)

Disha Salgia (PG-11-044) Piyush Singh (PG-11-053) Prateek Vora (PG-11-060)

fratelli wines final

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