"The relationship I had built with M. A. Silva is the reason I moved everything to them" Erica Stancliff, a consulting winemaker renowned for her meticulous attention to detail and unwavering commitment to quality, has been working with M. A. Silva since 2010. Initially, she relied on M. A. Silva solely for corks. However, by 2015, her trust in their products and services grew so much that she transitioned all her clients’ packaging needs, including specialized glass molds and box printing, to M. A. Silva. Stancliff’s decision to move everything to M. A. Silva was not made lightly. The catalyst for this shift was the exceptional relationship she developed with their team. “The relationship I had built with M. A. Silva is the reason I moved everything to them,” Stancliff explains. The previous glass vendor she used had consistent issues with variability, delivery problems, and a lack of reliable customer service. These challenges were particularly prob

Introduction: Raising the Bar for Quality and Efficiency in Winemaking In today’s competitive wine industry, producing a high-quality product is no longer optional - it’s essential. Wineries of all sizes are constantly looking for ways to optimize their processes and improve quality. With Pall Crossflow Filtration, KH Tec Gas Management and Krones / Kosme Bottling Equipment, Peregrine is at the forefront of technology. In today’s report we want to focus on the critical area that often gets overlooked: filtration. At Peregrine Mobile Bottling, we believe the right filtration technology operated by an experienced technician can be a game-changer. That’s why we’ve invested in the latest crossflow filtration systems to ensure your wines maintain their integrity, clarity, and taste from tank to bottle. In this article, we’ll explore the transformative power of crossflow filtration technology and how our services can help wineries in Napa, Sonoma, Mendoci

A myriad of fizzy drinks have become accessible and affordable champagne alternatives for at home celebrations and now compete for space on store shelves. Palate-tingling beverages have continued to increase in popularity, and we see that sparkling wine is starting to become a wine category of it's own, with a great diversity of styles and origins. Bubbly beverage products are showing up everywhere, with every varietal and style being carbonated to react to the trend. There are several ways to create a lasting fizz in your beverage, but three basic methods prove the most popular: Method Champenoise (or Traditionelle) is the most time intensive process, involving fermentation followed by bottling with a bidule and crown closure, riddling followed by yeast disgorgement and ultimately the final product is corked. This method is considered the best by sparkling purists. Up to 6 Volumes CO2 pressure True Champagnes Charmat (Forced Carbonation)- The Charmat method is a sparkling winemaki