The open area under the hole is also used to bottle the wine.
That big metal thing that looks a little like a buffet table fills
the bottles—six at a time. Those red machines that look like, uh, strange red machines put
the cork in the bottleneck. Another machine melts the plastic seal into place.
All this is done by enthusiastic volunteer labor. We have found that
cattle prods generate more enthusiasm than whips.
At the back of the cellar is the lab. This is where the emerging wine is tested and re-tested for
sugar, acidity, alcohol (believe it or not, there is alcohol in all our wines), sulfur, and all the
other things that go into a great batch of wine. Of course, we test it in the more traditional way, too.