Skip to main content
Chacewater Winery & Olive Mill
$0.00 0

Cart

No products in the cart.

Continue shopping
A Winery Built Winemakers.
Chacewater's 20,000 sq. ft. custom crush facility was designed from the ground up to produce exceptional small-batch wines. Boutique capacity, professional-grade equipment, and 20 years of experience behind every crush.
Request Quote

Custom crush. Professional results. Boutique heart.

The Chacewater winery was purpose-built in 2008 as a custom crush facility — designed for a 250-ton annual capacity with the equipment, space, and expertise to support serious winemakers from crush to bottle.

Whether you're a grower looking to make your first wines, an established brand needing additional capacity, or a passion project ready to go pro — our facility and team are here to make it happen. You bring the fruit. We bring everything else.
Request Quote
THE EQUIPMENT

Professional-Grade.
Italian-Built. Ready for Your Fruit.

Every piece of equipment in our facility was chosen for small-batch quality, not throughput volume.
This is the gear that produces wines worth talking about.
01.

Puleo SF-36 Press

Our Italian-built Puleo press delivers gentle, precise extraction, maximizing flavor and minimising harsh tannins. Capable of 14 tons per cycle for reds, 9 tons for whites.
02.

Puleo Vega Destemmer-Crusher

With a receiving hopper and 10-ton-per-hour throughput, the Puleo Vega handles harvest-day volumes without compromising on fruit quality from the first berry to the last.
03.

Waukesha Wine & Must Pumps

Two Waukesha 130 pumps provide flexible, gentle product transfer throughout the facility — essential for moving both wine and must without oxidation or damage to the fruit.
04.

Crossflow Filtration – Spiral Service

When crossflow filtration is used ahead of sterile cartridges on a bottling line, the wine is bottled bacteria-free with little or no stripping effect.
05.

Stainless Steel Tank Room

Our 13 stainless steel tanks offer a total capacity of 55,000 gallons — providing flexible fermentation and storage options for multiple clients and wine styles simultaneously.
06.

Puleo SF-36 Press

Our 8,000 sq. ft. APCCO climate-controlled barrel room maintains precise temperature and humidity year-round — giving your wines the slow, steady aging environment they deserve.

From crush to finished bottle, we've got you covered.

Receiving & Crush
Fruit intake, destemming, and crushing with the Puleo Vega — ready for fermentation the same day.

Fermentation Management
Temperature-monitored stainless steel tanks across 55,000 gallons of total capacity.

Pressing
Gentle extraction with the Puleo SF-36 — 14 tons for reds, 9 tons for whites, per cycle.

Barrel Aging
Climate-controlled 8,000 sq. ft. barrel room with Apcco climate systems — precise year-round conditions.

Filtration & Stabilization
ITAL PKF 60 pad filtration for clarity and stability at each appropriate stage.

Bottling & Finishing
Final production support through to a finished, bottle-ready product. Ask Paul for details on your specific program.

Request Quote
THE TECHNOLOGY

Spiral-Wound Membranes

Chacewater uses crossflow filtration through advanced spiral-wound membrane technology.

Spiral-wound membrane solutions deliver maximum high quality filtration. By maintaining optimal membrane packing density and low crossflow velocities, we provide one of the gentlest filtration options available.

The inherent design of spiral-wound elements enables filtration at exceptionally low transmembrane pressures, ensuring minimal mechanical stress and sensory impact.

We have a full range of crossflow machines available. We offer a no-hassle, guaranteed service complete with expert technicians. The advantages of our crossflow technology are as follows:

  • Flow rate from 200-2000 gph
  • One-step filtration to less than 0.45 NTU
  • No increase in temperature of the wine
  • No stripping effect on filtered wine

Also, we have added one additional Wine Press:

Carlsen 8 hl Hydraulic Basket Press. 2.25 field tons per hour capacity.

Request Quote
HOW IT WORKS

Simple to get started.
Professional from day one.

01.

Get in Touch

Reach out to Paul with details about your project — fruit source, volume, varietal, and goals. We'll schedule a call or a tour of the facility.
02.

Receive a Quote

We'll prepare a detailed custom crush quote based on your tonnage, wine style, barrel program, and timeline. No hidden costs.
03.

Bring Your Fruit

Harvest day — we receive your fruit, handle the crush, and begin fermentation. Our team is with you through every stage.
04.

Take your Wine

From barrel to bottle, we get your wine to a finished state you're proud of. Ready to sell, share, or cellar.
© 2026 Chacewater Winery & Olive Mill. All Rights Reserved.