Wine’s Hidden Step | Adam Halsey | Barrels and Roots

In this episode of Barrels and Roots, I sit down with Adam Halsey of Halsey Bottling to explore one of the most overlooked but important parts of the wine industry: the bottling process. Adam shares how his family’s mobile bottling business travels around California helping wineries, distilleries, and producers get their wine safely from tank to bottle, while protecting the quality, flavor, and presentation that winemakers worked so hard to create.

We talk about what a mobile bottling line actually does, from filling, corking, capping, labeling, and sealing cases, to the intense cleaning, quality control, oxygen management, nitrogen use, and standard operating procedures that keep wine from spoiling. Adam breaks down why bottling is the final step in the winemaking journey and why even small mistakes can lead to premature aging, off flavors, packaging issues, or a wine that simply does not taste the way it should.

What I loved about this conversation is how much respect it gave to the behind-the-scenes people who help bring wine to life. We often talk about vineyards, soil, barrels, winemakers, and tasting rooms, but bottling is where everything comes together. Adam also shares what can go wrong on bottling day, why small wineries often rely on mobile bottling, how specialty bottles require creative problem-solving, and what it feels like when the final bottle is finished after a long, stressful, successful day.

After hearing what really goes into getting wine safely into the bottle, I’ll never look at a bottle on the shelf the same way again. 

What part of the wine process do you think most people overlook the most?

Transcript

SPEAKER_00 0:00

Uh not every winery can bottle themselves. And I know there are some smaller wineries, but I'm curious as to what might be going on there.

SPEAKER_01 0:07

Yeah, um, I mean, the the reason why mobile bottling became a thing was um when the label says estate you know grown or estate uh wine, it has to be bottled on the estate. So wineries that are too small, you know, they they're not gonna the cost of a bottling line is is insane. And if you're only bottling once twice a year, it's not worth it to have your own machines, you know, you gotta maintenance them and keep up on them and and run them, you know, and so you gotta have a team for that. And it just doesn't make sense for a lot of small wineries. Um so mobile bottling was, you know, jumping around to a lot of small wineries and taking care of their bottling that happens once, twice a year. Um, but it's grown so much. Now, even the biggest of wineries that have their own lines or multiple lines that you know they get behind or they have specialty packaging or whatever it is, they they need assistance. So that's where mobile comes in.

SPEAKER_00 1:20

All right. Welcome everybody back to the Barrels and Roots Podcast. I've got an awesome guest with me today. Uh, would you like to tell people who you are and a little bit about what you do?

SPEAKER_01 1:29

Yeah, Sean, thanks for having me. Uh I'm Adam Halsey. Uh I work with for Halsey Bottling. Uh, it's my family's business. Uh, my dad started up in 2006. Um we have five mobile bottling lines that travel around California and uh bottle at wineries, distilleries all around. Um so yeah, thanks for having me.

SPEAKER_00 1:55

That's awesome, man. Uh I want to ask you um questions. I mean, it might seem logical and simple, but what does a bottling line actually do, man?

SPEAKER_01 2:06

So we pull up to wineries and we um we have all the machines ready for packaging, um, filler, corker, uh, capper, labeler, case sealer. So we pull up to the winery, they give us all the packaging uh supplies, the glass, everything, and we just we run it through and bring it out the other side, completed, like you see on the shelves. That's awesome.

SPEAKER_00 2:36

That's awesome. I think a lot of people don't realize what goes in. I mean, I I got to visit a winery recently and I was blown away um by what's required to like do all of this stuff, man. And one of the things that was wild to me was that how clean everything has to be. Like, I don't think a lot of people realize how have like how seriously clean you have to keep everything so that you can make it work right. Talk to me about that and the challenges that you guys have to face there.

SPEAKER_01 3:07

I mean, we're so it's mobile, so you know, we each job is different. Maybe it's a one-day job, maybe it's a three-week job, you know, it could be multiple months that we're there. Um, but with all the move and a grooving, you know, we gotta um wash out the the entire line and keep it completely sanitary. I mean, we're like a bottling facility in a semi-truck. So you were, you know, you gotta keep it nice and uh everything stainless on the on the machine, stainless steel, so we you know can clean that up right, you know, no grime, no nothing. Uh and it's it's a process, but you know, we we try and get it done while we're moving up and around this whole state. So it's definitely uh a challenge, but we got a nice rhythm going. That's awesome.

SPEAKER_00 3:59

It it's great when you can get uh a good rhythm going. Um I I got to work a little bit uh in and around food, and people uh I think people don't realize how much um it is required to just do it right. And you know, it leads me to ask you this question like, why is bottling such an important part of making wine?

SPEAKER_01 4:27

It's it's the final step uh of the process. You know, there's um it's going all the way back to the vineyard and you know, um to the soil, to the to the vineyard, you know, to the vines, to the grape, to the cellar. And then the winemaking is is creating their art, you know, and and we're the final step to kind of take the marketing's idea of packaging and winemaking's, you know, uh creation and and finalizing that that step of putting it in the bottle safely and and getting it ready to drink for the consumer. So um it's uh it's a very stressful process sometimes. And um, you know, we we try and uh relieve some of the stress from winemakers by doing it the proper way and and making it stress-free. So um it's a very important process, you know, keeping that wine the way it should be, you know.

SPEAKER_00 5:26

And making the process stress-free. I mean, you think about the amount of work that people have put into their product, you know, all of the work that that winemakers are putting into that wine. Um, and you know, they want to make sure that it comes out the other side good, you know.

SPEAKER_01 5:51

Um and I'm putting all their trust into us, you know. Um and that's where we have to uh you know assure them that it's gonna be done the right way. Um so we we do our preventative maintenance on our machines and and keep up with everything that needs to be done. Um with each each wine, each bottle, you know, there's different sizes. So we gotta um make sure that we're setting up the right way for uh a successful run and making sure that there's no delays. Uh and we can just run through these wines and and get them in the bottle.

SPEAKER_00 6:32

I um I used to teach kids, uh, I was a teacher for a long time, and I was entrusted to not mess up people's kids. They handed them to me undamaged, and they wanted them back pretty much the same, simply a little bit further along. And I feel like there's a similar comparison there to what you guys do. People are giving you a product that they have nurtured and raised, and they're like, all right, I'm trusting you. And it's interesting because, you know, but yet they want it to be to be you can't take, they've gone through all the the energy to make this wine, but you know, the most important thing is to be able to get that to a customer, it's got to be in a bottle. And it has to be bottled correctly so it doesn't spoil, so it doesn't have all of these other problems, you know? Which leads me to my next question. What can go wrong when people bottle wine incorrectly?

SPEAKER_01 7:26

Yeah, I mean, the the looks are one thing, but you see down the shelves at the grocery store, all the the label heights, the the capsule, like not having any wrinkles and anything like that, that's one thing. But the actual quality of the wine is the most important. And so, you know, if a machine is off and is putting a label on crooked, you know, to for me, I who cares about that? What the what you really want is a good tasting wine. So, you know, we do our all of our QC checks, you know, our quality control that will make sure that the wine is safe and in the bottle. Um, but if if you're not following your uh your SOPs, your uh your standard operating procedures, you're gonna mess something up. And what can go wrong? There's quite a bit. You know, there's um you can get um high oxygen in wine, which would make it age prematurely and can go bad. It would turn in the bottle, and you know, that that's a killer, you know, that's that's not good for anyone. And um you if it's white wine, you'll see it be like change color, it'll go brown, you know, um, over time, and and that, you know, could happen just from not using nitrogen uh to during the process um to sparge the bottle. Um could be uh you know uh no vacuum pulling out any air from the cork from the headspace there that the can create oxygenized wine, and it's just you know, it's it's gonna be uh off flavor, you know. Um and then yeah, there's multiple other things that can go wrong with just the packaging itself, with the labels, the foils, the cork, screw cap, whatever it might be. So there's quite a bit that can go wrong. Um, but we try and do our preventative maintenance on machines and make sure that all the nitrogen's flowing through um to the filler and the sparger wheel and um and making sure that our machines are all calibrated and dialed in. Um but yeah, it's a it's a lot to it that that could go wrong, but you know, we try and make sure our processes are correct and and we won't mess it up.

SPEAKER_00 10:03

That's awesome. Well, I wanted to ask you this one too, because um I'm curious, like why uh not every winery can bottle themselves. And I know there are some smaller wineries, but I'm curious as to what might be going on there.

SPEAKER_01 10:16

Yeah, um, I mean the the reason why mobile bottling became a thing was um when the label says estate you know grown or estate uh wine, it has to be bottled on the estate. So wineries that are too small, you know, they they're not gonna the cost of a bottling line is is insane. And if you're only bottling once twice a year, it's not worth it to have your own machines, you know, you gotta maintenance them and keep up on them and and run them, you know, and so you gotta have a team for that. And it just doesn't make sense for a lot of small wineries. Um so mobile bottling was you know, jumping around to a lot of small wineries and taking care of their bottling that happens once, twice a year. Um, but it's grown so much now. Even the biggest of wineries that have their own lines or multiple lines that you know they get behind or they have specialty packaging or whatever it is, they they need assistance. So that's where mobile comes in.

SPEAKER_00 11:24

I love that. You know, I I I do video production for people, and one of the things that I realize is that you know, there's a lot of tools out there for people to do their own thing, but it gets expensive and it gets difficult, and it's way easier to have someone who's that's their specialty, you know? And like you don't want to have to be able to do everything unless you're crazy, crazy, crazy big outfit. And then, you know, then yeah, of course. But for this, it makes a lot of sense to me as to how people would want to go, yeah, let's get the team that really knows how to do that so they do it right, you know?

SPEAKER_01 12:00

Yeah. Yeah, there's some wineries that have their own lines, and they're kind of like, you know what, we don't even want to we don't want to attempt this, you know. Let's let's call the mobile guys in, you know, and and uh and even the big ones, you know, they'll have lines that are going 500 bottles a minute, you know, it's like they're zooming. So um we uh we still go there to help them get caught up if they don't want to do a changeover to something that's uh it's gonna take their line, you know, a couple hours to change the line over to do a different size bottle. So they're like, it's not worth that that downtime. Let's bring in mobile and you know, they can do it while we're running the big stuff, you know. And um, yeah, it's I wouldn't, you know, it's something like, you know, you can you can go get your oil change, you know, in your garage, you know, you can do it yourself, but it's more efficient kind of, you know, just to do go to the shop and leave it to the professionals, yeah.

SPEAKER_00 13:00

Right, right. Uh man, speaking to the choir there. Like how you guys said you said you have your standard operating procedures, you know, and your quality check, but how do you make sure every bottle comes out right?

SPEAKER_01 13:14

It's every step along the way, we have a number of tests that we're doing um that we check every 30 minutes, if that, you know, we're we're checking all the time, making sure the oxygen pickup uh is at a minimum. So we compare it to what the tank is in the cellar. And uh so we'll we'll check that with our meter. Um, we'll check the fill height, you know, we're we're um check the headspace, the the vacuum on the cork, the torques on the screw cap, um the uh the label heights, tilt, everything, uh margins, and um we're just checking constantly each machine, you know, there's uh nine machines on the line, let's say, you know, where each one has their own check that we're doing every single 30 minutes. So constantly running up and down the line doing these checks for the the entirety of the the run. That's awesome.

SPEAKER_00 14:13

It makes a lot of sense to me, but I want to ask you this because it sounds like it could get stressful. And like, what's the most stressful part of a bottling day? You know, you're there, you're doing it. What what what what makes you feel overwhelmed?

SPEAKER_01 14:27

Um it's a good question. Uh what gets us overwhelmed, honestly, is uh is seeing a number of wine changes, you know, each varietal that we see um along with the different bottled sizes. And when we look at that ahead of the day, it's like, okay, how do we do this the most efficient way? You know, if we're gonna take break at 10 a.m. Yeah, we start at eight, you know, we can probably get through uh three of these wines, and then while we're at break, we can change over and hopefully not lose too much time there, you know, and then uh the the next, you know, couple hours, see what we can get done there, and just pretty much, you know, looking at our day just to get home because it's it's a whole it's a long day, just bottling in general. And when we have a lot of changes, that's kind of what stresses out the most is just getting that squeezed into such a small amount of time. Um but as far as the process goes, you know, like I said, we do our preventative maintenance and and our our proper setups that we don't have to stress about the production itself, you know. Obviously there's mechanical things that can go wrong, but it's not something that we stress about day to day. It's more so just making sure the winery's happy and getting it done on their on their time. Right. Keeping the client happy, man.

SPEAKER_00 15:59

That's you know, and keeping them calm, you know, because they have a lot of the line, you know. That's something that I find uh is really important for me when I'm working with my clients. It's just how can I keep them calm? Let them know that we know what we're doing and to trust us, to really trust. You know, it's you know, whether that be you're a parent with someone's kid or you're making a video or making a bottle of wine, you gotta figure out how you gotta be good at what you do and you gotta figure out how to uh keep people kind of relaxed. Yeah.

SPEAKER_01 16:28

Yeah, and you know, sorry, uh, but just uh to that, you know, it's like if you're watching a kid and you've been watching this kid for, you know, however long, that parent is gonna know you and be comfortable with you. And but when you get that new parent kind of dropping off their kid, hey, you know, who are you and how are you gonna handle this? You know, and that's kind of it with new clients and and old clients, you know, our our our longtime clients are very comfortable with us, they know the process, they're you know, we pull up and it's all you know, fun and games. And then new clients are kind of like, oh boy, you know, this is uh this is a scary time for us, you know. And we're like, oh, it's all good, you know, we got this, you know, we'll show you. So it's kind of a uh, you know, getting that trust right away is you know, we gotta kind of prove it to them. And that's uh that's a challenge, but right.

SPEAKER_00 17:25

But you can get through it if you can do it one step at a time, you know. Absolutely fine. Yeah, that's awesome, man. Uh, you know, but uh how you said that your family was in this. Was this something that you always knew you were gonna do, or was this something that just, you know, kind of evolved naturally?

SPEAKER_01 17:42

Uh I mean, I just kind of I feel like I was uh always always in it, you know. Uh my dad started it in 2006. Um and when I was in high school, I would summers be working on the line, you know. I I'd my summer would be full because that's our busy season. So I uh needed money, so I would, you know, go get a job. Hey dad, let me uh let me work on the back of the line and and load cases up, you know? And uh did that all through high school, and then after high school, I just continued with it. So uh going on 15 years or whatever it is. So um yeah.

SPEAKER_00 18:28

I I I want to ask you this question. Do you enjoy wine? Is it something that you like to drink? And if so, what's your favorite uh glass? Favorite bottle?

SPEAKER_01 18:38

Um That's a good question. I drink wine uh not as often as you'd think, but uh I do I do enjoy wine. Um I'd say recently I've been big on white wine just because it's you know it's great with the hot weather, you know, get a nice chill white wine and uh my favorite glass um of just a wine varietal. Yeah, yeah. Or um can't go wrong with Chardonnay, but uh I like a good Alberino.

SPEAKER_00 19:17

I love Alberino, man. It's a good wine, it is a delicious wine. I actually have been really enjoying whites of uh as well lately. The uh I just like how light it is, and sometimes I live in a really hot climate, and so sometimes it's just exactly what you need, you know. Uh you don't want anything too heavy, don't want anything too wild and over the top. Sometimes you just need something mellow, and uh that's where I'm like, you know, lately give me something chill because uh I need that chill. Absolutely, yeah. Yeah. I want to ask you another question. Like, um, what's something people don't realize? I mean, there's the the glamorous side of the wine, you know, like all of the stuff that people talk about. But then there's the the behind-the-scenes stuff, the pruning, the, you know, the making of the barrels, these people that are like so instrumental uh, you know, on the bottling that people don't realize are so pivotal and important to wine. Um, but what's something that you think most people overlook about wine?

SPEAKER_01 20:24

Yeah, I mean, definitely the behind-the-scenes process of of bottling is is definitely something that is overlooked. I mean, you you go do a wine tasting and they'll do give you the tour and they show you all the different kinds of soils and everything that the vineyards, the vines will grow, and and the um different climates and all those behind-the-scenes stuff and the the processes of of harvest and and you know the the presses and the pumpovers and everything like that, but they always skip the bottling. And uh, so it's definitely an overlooked process. Um but uh if you have a chance to see a production line in action, you know, that's it's quite a sight to see. And um even beyond mobile bottling, you know, that it's just those machines, just the at the rate that they go, it's just it's crazy. Like I said, some of the wines go 500 bottles a minute, you know, they're they're pumping out pallets of wine like just an insane amount per day. And uh to see that process is just amazing. And then, you know, you can come see ours, and it's it's all in a semi-truck, you know, very uh shrunken down version of that. But uh it's it's an overlooked process and it's pretty cool to see.

SPEAKER_00 21:50

Yeah, that's wild. It's interesting too, because like you said, um, you know, it it what I'm finding like people, you know. Talk about the winemaking and the chemistry, but I think that it's interesting too, like uh the overlooked nature of some simple things. Like, again, I I I'm fascinated by, and it's not simple at all bottling. I got to go and visit a big winery and watch them bottling up. Jesus, it's not simple at all. Uh, but like the the stuff that you're just not thinking about. Like, I want to I want to talk to someone about who makes the corks, man. That's fascinating to me as well. Like, to think about like, where do you get that from? You know, how do you find that wood? You know, and like you think about like making an instrument guitar or something, you know. And you have everyone wants to focus on the music. With wine, everyone wants to focus on the on the drink. But there are so many different components that have to come together right at the right time to get you this finished product, the labels, the, the, the, the, the, the, the different caps, the different um glassware, the the the shipment, um, the oak barrels to make it. It's to me, I just think that we are so we're so used to getting everything handed to us. And like it's in this nice little package, you know, that people forget there are a lot of people involved in all of those little steps, you know?

SPEAKER_01 23:27

Yeah. Yeah, the um walking down the the aisles at the grocery stores, I'm constantly looking at all these bottles and different shapes and designs and whatnot. And I'm like, God, how are they bottling this? You know, there's a couple bottles that aren't round, they're not not even square, they're like twisted, and it's just I don't even understand how the glass itself is made, you know, like that uh it's it's a lot to it, and then bottling it, labeling it, like I don't even know what they're doing. They gotta be doing it by hand, you know. I don't know.

SPEAKER_00 24:04

Well, that was another question. Like, what's something that most people never realize about the bottling side that is something that you think is really interesting or really just uh out of left field?

SPEAKER_01 24:16

Well, there's certain bottles, so we don't just do standard wine bottles. We we go and do all these odd shapes for um whether their spirits are in there or wine, but uh these specialty bottles that um you wouldn't think would be for some of these wineries, you know, they they do a uh one-off or a or a once a year kind of specialty packaging, and uh and we have to run that through these machines where our standard is you know, regular burgundy bottle uh round, you know, we're running at 100 bottles a minute, um doing three, 3,500 cases a a day. And when we do these specialty ones, you know, we really gotta improvise and kind of make these machines kind of manipulate them to work for these bottles. And um, so some of those odd bottles you do see on the shelf are done by regular kind of bottling lines, and that's something that people kind of don't know. It's like the process that goes into that. All of a sudden we got 15 people kind of on the line putting bar tops on, putting uh plastic heat sleeve, you know, capsules on by hand, you know, stuff like that, where there's quite a bit of work that goes into it behind that that one bottle. So um that's something not a lot of people realize. Right. That's interesting, Matt.

SPEAKER_00 25:51

I um I'm fascinated by the the the physical side of these things. And I know we have a lot of machines that help us do these things, but to me, there's still like you're getting in there and you're, you know, there's still people involved in those processes. That is when we have everything is so digital these days. I'm just fascinated by it. And I know these machines you say are doing 500 bottles. 500 bottles an an hour? Was that what you said? A minute? Jesus Christ. That's and I was like, hang on, I'm either gonna be way off one way or the other. I can understand 500 bottles an hour, but 500 bottles a minute is insane, man. That's insane. But the the idea of stuff that's just like, you know, I'm I'm a huge fan of micros, dirty jobs. If I could, you know, provide any show that I'd love to be part of, it would be that. And not saying this is the actual idea, you know, bottling is the exact opposite. You don't want to be dirty, you want to be as clean as possible, you know. But the things about the people in there getting their hands dirty to do it is fascinating to me. Um how does bottling protect a great wine? Or um, you know, how could it go wrong? What are some of the things that could go wrong if it's not done right?

SPEAKER_01 27:08

Well, so we our typical uh production day is from 8 a.m. to 4:30 of running, whatever it is, could be one single wine, could be multiple wines, but be two hours before that, at least two hours before that, we come in um about 5:30, 6 in the morning to to do our sterilization on the on the filler with steam, and we get it to a minimum of 180 degrees on the whole filler system. Um and then we have to cool down with water, we have to drain that water, we have to sparge the whole system with nitrogen, and um you know, we have to the winery will then swab and uh the spout to make sure that there's no nothing on there, no bacteria, nothing. So if you skip any of those steps or try and cheat in a way, um maybe not not not do 180 degrees for the 40 minutes that we do it, you know, maybe you do it for 20, it's not enough. You skip that process and and then the wine, there's a you know, bacteria in there that can grow and ruin the wine. So we stick to our processes to, you know, like it's the law, you know. We we don't we don't bend that at all. And uh if we have to start late because that sterilization something went wrong, you know, we have to start late. So we just make sure that it gets done properly. And um there's a few cases out there that somebody skipped some processes and went bad for them. But that's why Halzi bottling, we don't we don't skip those processes. That's awesome.

SPEAKER_00 29:02

Yeah. Well, how how do you how like you're talking about the oxygen? How do you keep the oxygen from messing up the wine during bottling?

SPEAKER_01 29:10

It's all closed system and uh and we um are sparging, blanketing the tank with uh with nitrogen um to get rid of the oxygen. So um, you know, we make sure that we check those pressures and make sure it's uh it's getting deep machined properly and uh just eliminating any oxygen in there. That's all screw cap when we do screw cap, we'll dose uh liquid nitrogen in the headspace and um yeah, just any avenue where oxygen can get in, we're we're trying to uh eliminate it.

SPEAKER_00 29:50

Do different wines need to be bottled differently? I know sparkling is a whole different game, but do other wines need to be bottled differently or is it kind of a similar thing?

SPEAKER_01 29:59

Uh yeah, sparkling, you you would need a depending on how much like CO2 is in there, you need a a certain type of filler for that. Um ours, you know, we we do all still wines and a little bit of you get up to like a certain amount of CO2 in in the wine that we can actually run. Um, but they're all bottled the same. Uh it's kind of just depends on, you know, if there's CO2 in there, bubbles, you know, coming out, it'll start to foam on top. So we gotta run a little bit slower, but the process is all all the same. That's awesome.

SPEAKER_00 30:38

It's really interesting to me. And you know, is there um have you ever seen a bottling day where something went sideways?

SPEAKER_01 30:47

Yeah, I mean, we uh run into hiccups all the time, you know. If uh could happen from any side of things. Um we could be the the winery's fault, could be our fault, could be marketing's fault, could be, you know, whatever it might be. The uh like wine wasn't wasn't filtered over the weekend when it should have been. And we go to startup and plugs the filters immediately. So we're down for half the day waiting for them to you know figure that out, or uh they forgot to order nitrogen and it's you know, now we're now we're down waiting, or um, you know, our fault where a machine mechanical issue like just break down and um you know we have to wait for a part from Italy, you know, to come out. So um, you know, there's a number of things that could could go wrong uh or go sideways where um sometimes glass manufacturers, you know, they couldn't get the order in right away, so they have to go to a different manufacturer, but it's slight difference in the glass. So now the label's too big for that bottle and it was working fine on, you know, for that other manufacturer. And and now we have to just we have to wait and figure out a plan from the winery, you know. So it's a number of things that can go sideways that um that are unplanned.

SPEAKER_00 32:10

That's interesting, man. And do you, you know, like when you're doing this, like do you have any favorite moments from bottling day? Are there any things that are really cool?

SPEAKER_01 32:20

That that satisfaction at the end where you've gotten everything done, maybe you've broken a record, you've hit 3,700 cases one day. You know, it's like there's just a fantastic feeling of just everything just running perfect, you know. Um and you you feel it when you're when you're coming up on that final stretch, you're like, oh man, we haven't not one bottle's broken all day or something, you know, and then uh make it through and it's like, all right, cool. You know, like it's it's a good feeling.

SPEAKER_00 32:47

That's awesome, man. Yeah, because it it seems to be like, you know, that's what I was gonna ask. Like, when that last bottle is done, what does that moment feel like?

SPEAKER_01 32:56

It's you know, I don't know, it's tough to explain, but it's uh it definitely is a victory, you know. You're kind of yeah, you know, the day is done, all the uh the chaos is kind of finished. Uh that nice silence that uh the machines are off and there's no bottles clinking, you know, it's uh it's very satisfying feeling. Just get a little bit of silence at the end, take take it all in, you know.

SPEAKER_00 33:23

That's awesome, man. Um, if someone followed you with a camera for one hour during the bottling, what moment would you want them to capture? What would you think was the coolest part to see?

SPEAKER_01 33:35

Um if there was uh a machine that needed tweaking that, you know, it's like a capsulator that's you know, putting the capsule on the bottle. If it starts missing or needs adjustment, you know, we do everything on the fly. So um they can kind of capture how we make adjustments to the machine and while it's running and and correct uh what's going on and um and how we do that kind of without stalling the production. I think that's a good thing to capture. That's awesome, man.

SPEAKER_00 34:10

Well, where can people go to learn more about you and what you do?

SPEAKER_01 34:13

Uh they can go to our website, they can uh check us out on Instagram. Um they can definitely write in and uh um, you know, we can give a tour uh of how the process is done and talk to a winery and see if we can bring people out and show them the process. Uh every year we do a um a class with uh UC Davis, where we we bottle what they've the students have created. So um and we go out there and do a little seminar and uh and that that's done every spring. So we'll be gone there pretty soon.