Our winemaking process begins right from the vineyard. We have invested substantial resources in ensuring farmers cultivate high-quality vines and through a meticulous vine-bottle program.

Throughout the harvest seasons, our extension officers conduct regular visits to the vineyards to provide the necessary support to ensure the grapes are in a healthy state all the time.

Our extension services also involve educating the farmers on best practices to guarantee higher yields per acre, since viticulture in Dodoma is mainly done on a subsistence basis.

Once the grapes are ready for harvest, our field team comprising extension officers and wine experts are dispatched to do random sampling to check the sugar levels before farmers are given a nod to harvest. This ensures only good quality berries are harvested for processing.

We have two main harvest seasons:  WET SEASON (January to March) and BOON SEASON (late July to late October).  Most berries harvested during the WET SEASON have less sugar because of the high amounts of water caused by the rains. To ensure we get the best of this season, our field team is dispatched to conduct regular checks to determine readiness of the berries for harvest so as to ensure optimal sugar levels before harvesting is done.

The BOON SEASON is often the most exciting time of the year. The grapes harvested during this season mostly have high sugar content hence perfect for our wine making style.

All harvesting is done by hand, which guarantees the best form and quality of the berries.

The harvested berries are then collected in special crates, transported using our trucks for delivery to our winery for crushing.

Once the grapes arrive, they are first weighed and then put on a sorting table so as to ascertain that only the best berries proceed to crushing. They are then loaded to a de-stemmer/crusher which separates the stems and the berries are then crushed.

From Crushing, the must (a mixture of skins, juice and seeds) flow with the help of a mash pump to the maceration tanks for color extraction and this is a process that takes about three days to complete. During this process the primary fermentation takes place.

Secondary and malolactic fermentation continues and is closely monitored by the cellar master and the quality assurance team who perform regular analysis to check the essential components attain a perfect balance.

We have invested in a modern laboratory to effectively perform all the necessary analysis to ensure the best quality wine is produced.

It is during this time the different types of wines are blended after aging to attain perfection.

Once all the analysis is done and the wine is approved, it is the bottled using a state of the art line and packaged for the market.