One of the most critical steps is the harvesting of kiwi fruits. Harvesting typically begins in August and ends in October. The exact timetable is typically dependent on weather and tasting helps in this process. The ripeness of the kiwi is measured by sugar level using brix hydrometer

Crushing & Pressing

Once the kiwis are sorted then they are ready for crushing. Crushing occurs before the fermentation process. Freshly pressed kiwis that contains skins, seeds and solid is called wine must. After the wine must has fermented for 18-22 days, the kiwi presses begin pressing the wine must, extracting the juice. For white wine, the winemaker quickly crushes and presses the kiwi to separate the juice from the skins, seeds and solids preventing unwanted color and tannins from leaching into the wine. Red wine is left in contact with the skins to acquire flavor, color and additional tannins.


Alcohol is produced by the process of fermentation. Yeast transforms sugar present in the must into alcohol. This process continues until all the sugar is converted in to alcohol and dry wine is produced. Fermentation can take anywhere from 18-22 days.


Once fermentation is complete, clarification begins and solids such as dead yeast cells, tannis, and proteins are removed. Wine is then transferred or racked into stainless steel tank. The unwanted substances are forced to the bottom of the tank. filter capture the larger particles in the wine and clarified wine is racked into another tank. This process is continued for several times. the modern type of sparkling press filter as well as cartridge filter is used fro final classification of wine before ageing.


Ageing is done in additional stainless steel tank unless its actual taste and flavor is not identified.


Blending depends on the variation of the product depending on the types of wine. Acidity level, pH level, reducing sugar level  which is needed  before bottling is done in sophisticated lab using laboratory method to ensure good quality of products.


The final step is bottling. This involves timing, vessel types and closures- screw cap. The labelling and packaging of the products is done in well-equipped assembly line with precision by highly qualified operators.