01
Keep every lot its own
Fermenting, cold-stabilizing, and aging in dedicated small tanks keeps every lot's identity intact — no forced blending to fill a tank, no compromises on trial work.
Why this tank
Programs built on small lots.
An Olavin Mini Tanker is not chosen because it is small. It is chosen when a program has fragmented into lots worth keeping apart — single vineyards, trial ferments, separate blocks, experiments — and below 2.5 kL the cellar is being asked to own seven pieces of equipment to do seven jobs.
For the wine, that means no lot is blended just to fill a tank: fermentation, cold stabilization and aging all happen in a dedicated tank at full standard, with a full size jacket and SS316 at the top entry. Not a specialist, and not a tote pressed into winemaking. For the cellar, the floor plan stops being fixed — tanks move on a pallet jack from any of four sides, stack three high when the floor gets tight, and ride a trailer when the wine has to leave the building.
The planning stays simple because the footprint does not change. Every size shares the same position on the floor; capacity comes from height, so one grid covers whatever mix of sizes the program lands on. Think small, ferment smart.
02
Rearrange the cellar by season
Crush layout, fermentation layout, and storage layout no longer have to be the same floor plan. Tanks move to where the season needs them — or stack when the floor gets tight.
03
Let the wine leave the building
A lot can ferment at the winery, ride to a partner facility on a pickup or trailer, and come back — without ever leaving its own tank.
