Aging is a valuable part of the wine making process. L. Mawby Vineyards of Suttons Bay, Mich., has been producing estate-grown and bottled Leelanau Peninsula wines since 1978.

According to vintner Larry Mawby, “Our current annual production is less than 4,000 cases, a modest volume that allows me the pleasure of making wine in the style I enjoy, which is barrel fermented small lots, crafted with minimal handling.”

Speaking of handling, L. Mawby has been successfully incorporating wire containers in the fermenting, warehousing and distribution process for more than a decade. They were the first of several wineries to implement the system throughout their facility.

L. Mawby stores champagne for up to four years for bottle aging then moves the bottles into their distribution center for shipping. The specially designed unit, which measures 48 inches wide by 40 inches deep by 45.5 inches high, maximizes the storage requirements of the winery by holding 500 bottles per container stacked on their sides.

The open mesh design allows the bottles to breathe during the time they're stored prior to being capped and labeled. The wire containers store the wines at any stage of production without fear of cardboard carton collapse, mold or mildew.

The bright electro zinc finish is easily cleaned and won't rust. The containers are stackable when full, which fully uses all floor space. When not in use, the containers fully collapse for stacking.

“I'm a farmer, a winegrower, a vintner who grows and hand harvests his fruit to make small lots of handcrafted sparkling wines, while paying close attention to every detail,” Mawby says.

Carico Systems 800-466-6738 www.caricosystems.com