Knowledge
Field notes on winery systems.
Calm, precise writing on cellar workflow, equipment planning, and how winemaking decisions translate into engineering systems.
Technical Note
What a Square Tank Saves: The Floor Arithmetic
A round tank uses 78.5% of the floor cell it stands in. Where that number comes from, when it is real, and when it is not.
Planning Guide
Open-Top or Closed: Choosing a Red Fermenter
Four questions that decide the format of a red fermentation tank — access, emptying, the other eleven months, and what the cellar looks like while a visitor is in it.
Technical Note
The Best Temperature for Wine Fermentation
The working ranges for red and white fermentation, what happens at the limits, and why the harder problem is holding a number rather than knowing it.
Insight
How Wine Is Made, and Where the Cellar Decides
Six steps from fruit to bottle — and at each one, the point where equipment stops being background and starts determining what is possible.
Insight
Why Stainless Steel: What a Tank Actually Decides
A tank is not a container. It is a set of decisions about neutrality, oxygen, temperature and labour — made once, and lived with for decades.
Planning Guide
Planning Equipment as a Cellar System
A concise guide to thinking about equipment as part of workflow, space, and long-term investment.