HARVESTING TECHNIQUES
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All grapes are hand picked into small containers.
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The grapes are placed in small bins and stacked for hauling to cold storage.
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Grapes in the bins are gassed with SO2 in a fumigation chamber & pre-cooled for a minimum of 48 hours.
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Tri-wall bins (Watermelon) or one way disposable wooden
bins are formed and are filled within 24 hours of shipping.
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