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/year
But the wine market is growing at 25-30 per cent a year, nearly three times as
fast 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 Wine
Speak 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 the
Mohite-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 adopted
by them to pursue their dream - of producing Indian Wines with
Italian tradition to meet international standards.

They decided to plant their own vineyards and not to source grapes
from local farmers over which they had no supervision as far as the
quality 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 are
transported 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 cherries
and plum, black olives with
subtle minerality, & a hint
of sage and an elusive
spiciness with soft tannins

Classic White :
Aromas of melon and
guava with a hint of
lemongrass.


Chenin Blanc :
Silky smooth and medium
bodied 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 a
brush of lemon- chiffon wrapped around a citrus
peel core.



HOW TO TASTE WINE
POUR SWIRL
SMELL TASTE
THE VINEYARDS
The Vineyards is planted with 12 different grape varieties.
The Vineyards are a combination of the 240 acres of virgin land at
Akluj spread over three sites Motewadi, Nimgaon & Garwad.
In vineyard Black cotton soil is used. It is also called as Regur.
It is a soil type formed by the breakdown of basaltic rock (volcanic
rock or lava) and is highly fertile.
We have a trench line of 330km with 350,000 samplings.
The latest irrigation and spraying techniques have been installed and
the VSP system is adopted.
Yields per acre are restricted 1/4
th
of the industry average, to ensure
that only the best grapes are harvested and the quality of wine held
sacrosanct.
All climatic and soil conditions especially health of the vines are
continuously monitored.
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, hastens
maturity, 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 35c
Winter: 10 to 15c
Rainfall : 55-65 cm annually during June- October
For maximum yield, vines need at least 75 cm water with good distribution
throughout fruiting season.

Nimgaon
Garwad Motewadi
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 for
5years.
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
DETAILS OF OPERATION
DESTEMER CRUSHER:
Steam separated
The capacity of the crusher is 10 tonnes. It takes around 1 to 1.30 hrs
for desteming.






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 the
next 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:
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 20c which keeps the grapes fresh &
avoids natural fermentation in grapes
Transportation : From vineyard to plant in Temperature Control Vans (10 to
15c)
Incoming Quality: Quality check done for damaged grapes

Manufacturing Quality Checks:
In process quality control: Sugar contain test is made in the laboratory & bubbling test
is 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 the
storage 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 18C in every stages of operations

INVENTORY
The bottles used for filling wines are bought from China.
At a time, an order of 20,000-40,000 bottles is ordered.
The bottle caps are bought from Mumbai and Delhi. Packaging of the
wines are done by the local people leaving around the vineyards

BOTTLING PROCESS
Bottle washing: 9 holders, Distilled water
Vaccum Drying process: 1 suction hose
removes 99% water
Wine filling: 10 fillers
capacity: 1600BPH



Volume check: Wine leveling,
Air volume checked
Capping: Corking Bypassed for Fratelli wine bottle
Capping Cap inserted and pushed (Interference Fit)
Crimping Done of the cap
Labeling: One label covering front and back
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)