Gravity flow winemaking system and method using bridge cranes

A method, comprising:

• receiving, at a crush pad located at a first upper location, harvested grapes;
• processing the harvested grapes to obtain processed grapes, including using gravity to transfer at least a portion of the harvested grapes from the crush pad to a fermentation vessel located at a first lower location;
• lifting, using one of one or more bridge cranes, the fermentation vessel from the first lower location to a second upper location;
• fermenting, at the second upper location, the processed grapes to obtain a fermentate;
• draining a first portion of the fermentate by using gravity to transfer the first portion of the fermentate from the second upper location to a settling vessel located at a second lower location;
• pressing a second portion of the fermentate by using gravity to flow the second portion of the fermentate through a press and to the settling vessel;
• lifting, using one of the one or more bridge cranes, the settling vessel from the second lower location to a third upper location;
• and
• settling the fermentate by using gravity to transfer at least a portion of the fermentate from the third upper location to a storage vessel located at a third lower location.

A method for a winery, the method comprising an ordered sequence of steps including:

• using gravity to transfer grapes from an upper level of the winery to a lower level of the winery, such that the grapes are sorted and destemmed upon reaching the lower level;
• using a bridge crane to transfer the grapes from the lower level to the upper level, whereat the grapes are fermented to produce a fermentate;
• using gravity to transfer the fermentate from the upper level to the lower level, such that the fermentate is drained and pressed upon reaching the lower level;
• using the bridge crane to transfer the fermentate from the lower level to the upper level, whereat the fermentate is settled to separate a first portion of the fermentate from a second portion of the fermentate, the first portion of the fermentate having a lower content of solids than the second portion of the fermentate;
• and
• using gravity to transfer the first portion of the fermentate from the upper level to the lower level.