In order to calculate the estimated time to complete the job, we need to know the following: Volume of each category of wine: fruit, ice, red, rose, and white wine. Number of different lots. Condition of the wine: stop fermentation, un-racked, racked, previously filtered. We also take in account different aspects of the winery such as: ease of access, water flow, whether we can clean onsite, and distance from our facility.
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