1230 Shiloh Road, Windsor, CA, United States of America, 95492

http://www.ATPGroup.com

707-836-6840

CaSalesOrders@atpgroup.com

Feeds

Your 2025 Harvest Starts Here

Harvest is one of the most demanding times of year in the wine industry, and being prepared can make all the difference. That’s why ATPGroup is encouraging winemakers to get a head start on harvest supply planning by submitting their 2025 Harvest Quote Form early.

The form is designed to streamline the ordering process and help winemakers avoid the stress of last-minute purchases or delays. By filling in the quantities needed and emailing the completed form to their ATPGroup Representative or to CaSalesOrders@ATPGroup.com, customers will receive a completed price quote within 48 hours, making it easy to finalize and place their orders promptly.

“Our goal is to make harvest as smooth and efficient as possible for our customers,” says the team at ATPGroup. “We know how quickly things move once fruit starts coming in, and early planning gives wineries one less thing to worry about.”

For urgent needs or product questions, customers are encouraged to contact their ATPGroup representative or call the Customer Service team directly at (707) 836-6840.

In addition to supplying a full range of Enology products, Cellar Supplies, and Cleaning & Sanitation Solutions, ATPGroup offers technical support, with experienced enologists and specialists available to help craft customized solutions based on each cellar’s goals, style, and budget.

DOWNLOAD HARVEST SUPPLIES QUOTE FORM

To learn more about ATPGroup's full lineup of winemaking products and solutions, visit ATPGroup.com.

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

Harvest

Rethinking SO₂: Exploring Sulfur Dioxide Alternatives in Modern Winemaking

For centuries, sulfur dioxide (SO₂) has been the trusted guardian of wine for preserving freshness, preventing oxidation, and controlling microbial populations. But with changing consumer preferences, evolving regulations, and advancements in enological science, many winemakers are rethinking their reliance on traditional SO₂ regimes. 

At ATPGroup, we recognize that while SO₂ remains a powerful tool, it’s no longer the only one. For winemakers looking to reduce or eliminate sulfur additions, a range of solutions is available that support microbial stability, freshness, and shelf life without compromising quality. 

Why Reduce SO₂? 

There are several reasons winemakers may choose to reduce sulfur use: 

  • Consumer demand:  Increasing numbers of wine consumers are seeking "low-intervention" or "low-sulfite" wines due to perceived health concerns or personal sensitivities. 

  • Labeling requirements:  In many markets, wines containing more than 10 ppm of SO₂ must carry a “contains sulfites” label, which some producers prefer to avoid. 

  • Wine style preferences:  Certain wine styles, especially those with delicate aromas, may benefit from reduced or selective SO₂ additions that allow for greater aromatic complexity or a more “authentic” expression of terroir. 

Building a Multi-Pronged Strategy 

SO₂ alternatives aren’t about a one-for-one substitution. Sulfur dioxide is used throughout the winemaking process to prevent oxidation and control microbiological growth, and the whole process needs to be evaluated when reducing SO₂ use. ATPGroup recommends a global approach that considers all phases of production: fruit management, fermentation control, aging, and processing hygiene strategies. 

1.  Bioprotection Before Fermentation 

Using selected non-Saccharomyces  yeast strains prior to the onset of fermentation can suppress the growth of spoilage organisms in the early stages of winemaking, reducing the need for early SO₂ additions. These strains contribute to aroma complexity while stabilizing the microbial population. Subsequent early inoculation with a strong active dry yeast that is a low producer of SO₂ and acetaldehyde will assure a strong start to fermentation and ferment the wine to dryness cleanly. When paired with appropriate nutrition and oxygen management, bioprotection strategies can significantly reduce SO₂ inputs without increasing risk. Ask your ATPGroup representative about a bioprotection yeast coming soon from Fermentis!

2. Chitosan-Based Microbial Control 

Derived from the fungus  Aspergillus niger,  chitosan  is a high molecular weight biopolymer that offers effective anti-microbial action, particularly against spoilage organisms such as Brettanomyces,  Acetobacter, and  Lactobacillus. Unlike SO₂, chitosan is non-oxidizing and doesn’t bind with anthocyanins or aroma compounds, making it a valuable tool for sensitive varietals. 

Vin-Chito, available from ATPGroup, is a high-purity chitosan approved for use in both red and white wines. It can be used before or during fermentation, aging, and bottling, offering a clean and effective microbial control method without altering the wine’s sensory profile. 

3.  Tannin-Based Oxidation Management 

Tannins aren't just for mouthfeel and color stabilization—they’re also powerful antioxidants. Select enological tannins can consume oxygen and neutralize oxidative enzymes, helping reduce the need for sulfur at crush or prior to bottling. 

ATPGroup offers a range of  blended gallotannins,  ellagitannins, and  condensed tannins, led by the flagship fermentation tannin, Color-Tan. Each diverse tannin has distinct antioxidant and antimicrobial properties, specific to each stage of winemaking. These can be used in combination with lees stirring or inert gas to preserve freshness and extend shelf life. 

4.  Bottling Filtration Guarantees a Clean Product 

Sterile filtration is a critical step in winemaking, ensuring microbiological stability by physically removing spoilage microorganisms. Throughout aging, spoilage microbes are controlled using anti-microbials, but that often means the populations are reduced to non-threatening levels, not completely eradicated. Bottling preparation filtration may help, but it also does not remove every single microorganism. Eaton's Membran PS Wine 0.45 micron membrane cartridge removes any remaining yeast or bacteria cells, guaranteeing that a clean product fills the bottles when used correctly. By creating a sterile product, not only is spoilage prevented during distribution, but the intended sensory profile is maintained. This proactive measure ensures the wine remains stable and enjoyable longer for consumers. 

5. Hygiene and Process Control 

Perhaps the most overlooked “SO₂ alternative” is cellar hygiene. Investing in effective cleaning and sanitation protocols, such as ATPGroup’s  non-chlorine alkaline cleaners  or  acid CIP solutions, can dramatically reduce microbial pressure throughout the cellar. Cleaner tanks, hoses, and fittings mean less risk and less need for chemical protection. ATPGroup offers a full lineup of Cleaning & Sanitation solutions developed specifically for wineries. 

Takeaways for the Modern Cellar 

Reducing SO₂ in winemaking doesn’t have to mean accepting instability or sacrificing shelf life. Instead, it invites a more deliberate approach, leveraging a suite of microbiological, enzymatic, and antioxidant tools to build stability from the ground up. With the right tools, reducing SO₂ is no longer a compromise—it’s an opportunity for innovation. 

At ATPGroup, we work with winemakers across North America to tailor strategies that reflect each cellar's specific goals—whether that’s lowering total SO₂, meeting export requirements, or producing wines with a “natural” signature. 

Interested in learning more? ATPGroup and Fermentis partnered on a webinar that explores low-SO₂ winemaking solutions, click here to view:  

 VIEW WEBINAR 

For more information on chitosan, enological tannins, enzymes, or other tools for low-SO₂ winemaking, contact your ATPGroup Enology Products Specialist, call (707) 836-6840, or visit our website.  

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

Fermentis

ATPGroup Strengthens Enology Division with the Return of Terry Dewane and the Addition of Rachel Gondouin

ATPGroup is pleased to announce two exciting updates to its Enology Division: the return of Terry Dewane as Sales Manager, and the addition of Rachel Gondouin as Sales Representative.

Terry brings with him a wealth of experience and a strong reputation within the wine industry. Having previously served on ATPGroup’s Enology team, he is well known to many of the company’s customers and colleagues. In his new role, Terry will lead the Enology Sales team, supporting wineries with solutions from harvest to bottle-ready.

Joining Terry’s team is Rachel Gondouin, who brings over 15 years of hands-on winemaking experience in leadership roles that include all aspects of production. Her deep technical expertise and operational perspective make her a valuable resource for winemakers seeking practical, results-driven support.

“We’re thrilled to welcome Terry back and to have Rachel join the ATPGroup team,” said Luca Zanin, President of ATPGroup. “Their combined industry experience and commitment to supporting winemakers strengthen our team and reinforce our mission to provide high-quality, effective solutions to our customers.”

Terry will be based in Windsor, CA, with Rachel supporting customers throughout the Sonoma and Napa regions as part of the Enology team.

For more information on ATPGroup’s Enology Division and its full portfolio of winemaking products and services, please visit www.atpgroup.com.

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico

Practical Ways to Reduce SO₂ in Your Winemaking -- Free Seminar for Oregon Winemakers

Oregon Winemakers! Are you looking for practical ways to reduce SO₂ in your winemaking process? Join us for a FREE seminar hosted by ATPGroup and Fermentis, where we’ll share effective strategies to minimize SO₂ use and production from harvest to bottling.

What We’ll Cover:

  • SO₂ Basics: Why it matters and how less can be more
  • Cleaner, Greener Winemaking: How reducing SO₂ helps your wine and the planet
  • Bioprotection & Yeast Choices: Natural ways to keep spoilage in check
  • Fermentation Hacks: Nutrition, temps, and tricks to cut SO₂
  • Tannins & Chitosan: Protect and stabilize your wine
  • Selective Fining: Taming oxidation like a pro
  • Step-by-Step Protocols: Practical tips from harvest to bottling

We’re hosting two sessions — in Newberg and McMinnville—pick the one that works best for you:

 

NEWBERG:

Location: Crush 2 Cellar 

Address: 214 W Hancock St, Newberg, OR

Date: Tuesday, June 3, 2025

Time: 11:00 AM - 1:00 PM

RSVP here: https://lp.constantcontactpages.com/ev/reg/ym8737y/lp/81c07cb0-0cdc-4ff9-887e-9d1a78068fdd

 

MCMINNVILLE:

Location: Davison Winery Supplies

Address: 1819 NE Baker St, McMinnville, OR

Date: Wednesday, June 4, 2025

Time: 11:00 AM - 1:00 PM

RSVP here: https://lp.constantcontactpages.com/ev/reg/etqsbg7/lp/f228ddb9-3c7b-4b9a-b094-6befc7075a49


Come hungry — lunch is on us!
Enjoy a complimentary lunch while connecting with fellow winemakers.

This seminar is FREE, but space is limited. Please register by May 27th.

Questions? Feel free to reach out to Rachel Lewis, ATPGroup at rlewis@atpgroup.com or (707) 889-8601.

We hope to see you there!

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

Fermentis

Yeast Counting Just Got Easy

Say goodbye to the lab, the Oculyze FW is here! ATPGroup is proud to announce the addition of the Oculyze FW System to our portfolio. This groundbreaking hardware-software solution with proprietary, cloud-based image analysis software lets you measure yeast concentration and viability right in your winery—no need to send samples to a lab or wait around for results. Just connect the microscope to your device, upload an image, and get accurate readings in seconds. It’s fast, easy, and doesn’t require any special training.

With the Oculyze FW System, you can:

  • Track yeast concentration and viability in seconds
  • Generate automated alerts to catch potential fermentation problems early
  • Follow fermentation progress over time with historical data and custom reports
  • Improve statistical accuracy with averaged results from multiple readings
  • Operate from anywhere using a computer, tablet, or Android device

And if you make sparkling wine, this tool is a game-changer. Because secondary fermentation depends on a precise amount of healthy, viable yeast, Oculyze helps you dial in your dosage and avoid underperforming bottles—or worse, a stuck fermentation. With real-time viability data, you can move forward with confidence.

Whether you’re monitoring a tricky ferment or planning tirage, Oculyze gives you real-time insights and reliable data to make informed decisions quickly—right from your cellar.

Ready to see it in action? Contact your ATPGroup Enology Products Specialist, call (707) 836-6840, or visit www.ATPGroup.com.

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

oculyze yeastcounting yeast

Empowering Winemakers, One Solution at a Time

From premium ingredients to innovative tools, ATPGroup delivers the solutions winemakers need to craft exceptional wines. Visit us in booth #1314 at the Unified Symposium and see how we can provide solutions and create value for your winery.

https://atpgroup.com/wine-and-juice/?utm_source=WINNewsletters&utm_medium=banner&utm_campaign=Wine


Enhance Your Winery’s Process: ATPGroup’s Trusted Solutions Await

At ATPGroup, we believe that the right solutions are a combination of innovative products and expert knowledge. Our team is made up of experienced winemaking professionals who understand the art and science of wine. When you visit our booth, you’ll have the opportunity to connect with experts who can offer personalized advice on improving your processes, boosting efficiency, and solving your most pressing winemaking challenges.

Whether you’re a small boutique winery or a large-scale producer, we have solutions that can streamline your production, enhance your wine’s quality, and improve your profitability.

Come visit us at Booth 245/344, talk to our experts, and experience firsthand why ATPGroup is the winemaking partner you’ve been looking for. Offering a full range of Enology Specialty Products, Cellar Supplies, Filtration Aids & Media, Cleaning & Sanitation Solutions, and Tasting Room Drinkware.

ATPGroup
WIN Expo Booth: 245/344

ATPGroup is a leading provider of winemaking products and services, offering a wide range of enology products, cellar supplies, filtration aids & media, cleaning & sanitation solutions, tasting room drinkware, and expertise to the wine industry. Our commitment to providing solutions and creating value for our customers has made us a trusted partner for winemakers and wineries throughout North America for over 30 years. For more information, visit ATPGroup.com.


Stop Making Your Bacteria Beg: How to Keep Malolactic Fermentation Happy

As we head into the crucial malolactic fermentation season, it's time to make sure your wine is set up for success. Proper ML nutrition is often overlooked, but it’s key to a smooth and effective secondary fermentation. That’s where ATPGroup's specialty products, Malo Detox and Malo Nutribact, come into play.

Malo Detox:
Malo Detox is specifically designed to detoxify wine at the end of primary fermentation, creating a cleaner environment for malolactic bacteria to thrive. Unlike other products that combine ML nutrients and are used during or after ML inoculation, Malo Detox works earlier in the process by removing harmful medium-chain fatty acids such as octanoic (C8) and decanoic (C10) acids that are produced by the yeast during alcoholic fermentation. This allows winemakers to rack or filter the clean wine away from these bound toxins before introducing malolactic bacteria, giving you a distinct advantage and significantly reducing the risk of a misbehaving fermentation.

Malo Nutribact:
After alcoholic fermentation, wine often lacks essential nutrients like arginine and amino acids needed by malolactic bacteria, especially if not aged on lees. Assessing the nutritional status of wine before ML fermentation can be time-consuming, complicated, and costly. 
Malo Nutribact offers a reliable solution. Specifically formulated for malolactic bacteria, Malo Nutribact delivers the nutrients and energy needed for a short lag phase and robust growth, ensuring a healthy and vigorous fermentation. Unlike generic yeast hulls that may not fully support ML bacteria, Malo Nutribact is designed specifically to promote the healthy growth of bacteria, helping winemakers avoid costly delays and setbacks.

Both Malo Detox and Malo Nutribact are compatible with any ML bacteria, including native strains, and can be used in any wine.

ATPGroup not only provides Malo Detox and Malo Nutribact but also features an exclusive array of effective freeze-dried malolactic bacteria cultures, crafted to suit a wide variety of malolactic fermentation (MLF) conditions. Our unique production technique applies stress factors during the process to ensure the highest level of activity upon inoculation. 

For optimal completion of malolactic fermentation, we suggest using our Malo range of malolactic bacteria cultures with Malo Detox and Malo NutriBact nutrients. For more information on our ML products or for help designing a protocol specific to your needs, please contact your ATPGroup Enology Products Specialist, call (707) 836-6840, or visit ATPGroup.com.

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, and cleaning & sanitation solutions. Our team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

Navigating Malolactic Fermentation: Best Practices and Troubleshooting Tips

Malolactic fermentation (MLF) is crucial in winemaking for reducing acidity, enhancing flavor, and improving stability. By converting sharp malic acid into softer lactic acid, MLF softens the wine, creating a smoother, more palatable profile while also adding complexity, such as buttery or creamy notes, particularly in wines like Chardonnay. This process, which typically occurs after primary fermentation, also stabilizes the wine by preventing potential spoilage from spontaneous malic acid fermentation. MLF is common in red wines and some white wines and is often induced by inoculating the wine with a selected bacterial strain to achieve a specific texture, flavor, and overall quality of the wine.

MLF is much slower and less turbulent than primary (alcoholic) fermentation; taking weeks, even months, to complete. The fermentation is complete when malic acid levels are measured below 0.1 g/L.

Recommended practices for a successful MLF: 

  • For easier acclimatization, keep the wine below 15% alcohol and above pH 3.1. Consult the recommendations for your selected strain of bacteria for specific parameters.
  • Maintain a temperature between 63–77°F (17–25°C) to activate the bacteria. Temperatures above 77°F or below 50°F can be detrimental or even fatal to bacteria.
  • Malolactic bacteria tend to be quite susceptible to and inhibited by the presence of sulfur dioxide (SO2). Maintaining a free sulfur dioxide (FSO2) concentration below 10 ppm and a total sulfur dioxide (TSO2) below 50 ppm is necessary for bacterial activity.
  • Avoid over-clarifying the wine before MLF to prevent the bacteria from getting hungry. A combination of yeast hulls and malolactic bacteria nutrients can be added to increase turbidity.
  • The malolactic culture should be added at the end of the primary fermentation. A malolactic bacteria nutrient can be added immediately prior or within a few days after that.
  • Add an appropriate amount of bacteria, following the manufacturer’s addition instructions.

Identifying and Correcting a Sluggish Fermentation:

Malolactic fermentation can be a slow process, but sometimes it slows too much or stops altogether before the malic acid has been fully degraded. Below are recommended parameters to evaluate if the MLF activity seems to be slowing. Start by assessing the physicochemical state of the wine to ensure it is conducive to MLF. After evaluating the wine, assess the health of the bacteria. Sometimes a small intervention is all that is needed to get back on track.

If none of the above seem to work, it may be necessary to restart the stuck fermentation.

Restarting a Stuck MLF:

If MLF stalls and cannot be revived, it's essential to remove any toxins and lees from the wine before restarting the process. Detoxifying the wine before MLF is a step often overlooked or assumed to be handled by yeast hulls, but taking this step significantly increases the chances of successful inoculation and helps ensure that MLF proceeds as intended.

  1. Detoxify the Wine: Add 2 lb/1000 gallons (24 g/hL) of Malo-Detox. Malo Detox reduces and adsorbs toxin residues naturally present in wine at the end of alcoholic fermentation, and is specially designed to detoxify wine before inoculating it with malolactic bacteria.
    • Dissolve Malo-Detox in 10 times its weight in clean water at least an hour before adding it to the tank. Mix gently by pumping over.
  2. Settle and Rack: Allow Malo-Detox to settle, then rack or filter the wine off the lees.
  3. Temperature Adjustment: If needed, raise the wine’s temperature to above 65°F (18°C).
  4. Nutrient Addition: Add 1 lb/1000 gallons (12 g/hL) of Malo NutriBact. Malo NutriBact is a yeast nutrient specially formulated from natural yeast derivatives and micronutrients to promote a fast and complete MLF, particularly in wines with high levels of stress factors.
    • Suspend Malo NutriBact in warm water (68°F/18°C) and add it to the wine before introducing the bacteria culture.
    • If the wine was filtered in step 2, add 1/8 lb/1000 gallons (1.5 g/hL) of Springcell Yeast Hulls for turbidity and mix the tank thoroughly.
  5. Inoculate with Bacteria: Add a full dose of Malo-Plus Malolactic Bacteria.
  6. Monitor Progress: Continue monitoring malic acid levels. It may take 2–4 days for the bacteria to show signs of activity.

ATPGroup offers an exclusive and comprehensive range of highly effective freeze-dried malolactic bacteria cultures, designed to meet virtually any MLF condition. Our unique production method introduces stress factors throughout the process, ensuring maximum activity upon inoculation. To achieve the most effective completion of malolactic fermentation, we recommend combining the strength of our Malo range of malolactic bacteria cultures with Malo Detox and Malo NutriBact nutrients. For more information on our ML products or for help designing a protocol specific to your needs, contact your ATPGroup Enology Products Specialist, call (707) 836-6840, or visit www.ATPGroup.com.

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 


Success in Winemaking: Where Preparation Meets Opportunity

In winemaking, as in many endeavors, the right preparation can turn opportunities into successes. While you can't control every variable, such as weather or grape quality, meticulous planning can set the stage for an exceptional harvest. Managing your vineyard, keeping a close eye on grape development, and determining the optimal harvest time are crucial steps. Additionally, securing your harvest supplies early is essential, and ATPGroup is here to assist.

Early Preparation for a Smooth Harvest

To streamline your planning, we've provided a link to our 2024 Harvest Supplies Price Quote Form. Simply download the PDF, fill in the quantities needed for each item, and send it to your ATPGroup representative or our Customer Service team at CaSalesOrders@ATPGroup.com. We'll return your personalized quote within 2 business days, allowing you to place your order promptly. For urgent needs or questions, reach out to your ATPGroup Representative or call our Customer Service team at (707) 836-6840.

Expert Assistance Tailored to You

Our team of seasoned enologists and technical experts is ready to create custom solutions that match your winemaking style and budget. For detailed information about our products and services, contact your ATPGroup representative, call (707) 836-6840, or visit our website: www.ATPGroup.com.

Planning for Success

While luck may play a role in the harvest, combining opportunity with thoughtful preparation gives you the best chance for a successful season and outstanding wines. Here's to a prosperous harvest season ahead!

Download Harvest Supplies Price Quote Form

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, they strive to provide solutions and create value for their customers in each of the industries they serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, production equipment, cleaning & sanitation solutions, parts & servicing, mobile services, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, engineers, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico. 

harvest

About

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine and juice industries, the company offers an unparalleled range of high-quality products and services including winemaking & cellar products, specialty enology products, glassware, production equipment, cleaning & sanitation solutions, parts & servicing, and mobile services. Its team is made up of industry veterans, engineers, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.


View or download our Product Catalog

View or download our Cleaning & Sanitation Program Guide

Contact

Contact List

Title Name Email Phone Extension
Cellar Supplies Sales -- Northern CA,OR, WA John Peter (JP) jp@atpgroup.com 707 975-2322
Cellar Supplies Sales -- Central Coast, CA Jason Maglinte jmaglinte@atpgroup.com 805-400-8098
Cellar Supplies Sales -- Central Coast, CA Tim Ossun tossun@atpgroup.com 559-554-4235
Enology and Equipment Sales Elliot Bonior ebonior@atpgroup.com 805-536-0156
Capital Equipment Sales Ethan Simon esimon@atpgroup.com 707-791-4749
Enology Products Sales Lauren Sloan lsloan@atpgroup.com 707-321-9766
Enology Products Sales Eva Mayen emayen@atpgroup.com 707-684-9112
Enology Products Sales Blair Sande bsande@atpgroup.com 707-684-0257
Filtration Sales John Sones jsones@atpgroup.com 707-657-3390
Luxury Glassware Sales Ann Hepler ahepler@atpgroup.com 707-590-3078

Location List

Locations Address State Country Zip Code
ATPGroup 1230 Shiloh Road, Windsor CA United States of America 95492

List of Locations