Wine storage and bottling
A winery worker examines the aging process of each barrel before fermented grape juice can be added.
Large fermentation vats hold the juice from the crushing and pressing of grapes.
After fermentation the juice is transfered to prepared barrels ready for the aging process.
Bottles are placed in a glycerin solution before disgorging.
The only male in the group of winery workers in champagne production disgorges bottles of champagne. Disgorging is the removal of sediment from champagne. The bottles are chilled so that ice forms in the neck of the bottle. The removal of the cork allows ice and sediment to be expelled by pressure in the bottle.
Dosage syrup, a sugar and brandy mix, is being added to each bottle before final corking. The sugar content is adjusted at this stage.
This young woman was known as a "Corker". Here she places corks in the bottles after the dosage of syrup has been added.
A female winery worker places wire hoods over corked bottles to retain the cork.
A woman carries filled bottles of champagne to specially designed storage system. Note that all the bottles are placed cork down on an angle in this system.
A label for President Canadian pink chamagne
A label for President Canadian champagne