At Hauser, we value every opportunity to connect with our customers and gain deeper insights into their businesses—especially when it comes to the art and science of winemaking. Last week, Samantha Dobra, Account Manager at Hauser, traveled to Michigan to meet with both current and prospective customers, strengthening our relationships and expanding our presence in the region.
One highlight of the trip was a visit to Mawby, where Samantha had the pleasure of meeting two of their winemakers. They gave Sam an incredibly thorough tour and offered valuable insights into their winemaking process.
Behind the Scenes
- Cages After Bottling: The first stop on the tour was observing the cages where bottled wine rests under a crown and bidule. Some bottles remain in these cages for up to three years, allowing them to develop complexity and character.
- Yeast Sedimentation: Next, we took a close look at the yeast settling at the bottom of the bottles. This natural process is crucial in developing sparkling wine’s unique flavors and effervescence.
- Riddling Rack Process: To move the yeast toward the bidule/crown, bottles are placed in a riddling rack for approximately three days. Once the yeast has fully settled, the bottles are ready for disgorgement.
Quality and Craftsmanship
We are incredibly grateful for the chance to visit our customers, learn more about their craft, and support their dedication to producing outstanding wines. As Hauser continues its growth, we look forward to deepening our relationships and providing the best possible products to our partners.
Stay tuned for more updates from the field as we continue to connect with winemakers and enhance our expertise in the industry!
If you would like to speak with Samantha Dobra directly about her trip to Michigan or anything packaging related for your business, she can be reached at samantha@hauserpack.com
