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Above the hoppers, a second control panel manages the reception of the crop. This is a key position, linked via a computerized network with the first control post at the entry of the harvest (weighing and analysis) and with the heart of the winery. |
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| While the vinegrower empties his harvesting-bin into the hopper, he gives his entry ticket to the control panel technician, who at the same time receives via the network the results of the analyses from the weighing station. The grapes move on to the de-stemmer, leaving time for the technician to choose the destination of the grapes in the winery's tanks, depending on all the information gathered on the crop. |
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| The technician has several factors to make his choice: the analyses received but also his own perception of the condition of the grapes (color, particles of leaves, etc.) |
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The technician then sends the grapes onto an appropriate tank, either using an automated system or manually, via one of the dozen valves controlling the pumping through stainless tubing. On a control screen above the hopper, are displayed the characteristics of the harvested grapes, so that the vinegrower can verify the parameters of his crop. |
| The technician is always in radio contact with those in charge of the fermentation tanks.
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| The present reception chain at the Vignerons de Laudun winery dates from 1998. The old original winery, just behind the modern reception area, holds the entire fermentation tank complex. |
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from vine to wine | Provence | contact
