Vin-Q connects vineyard probes, tank sensors and laboratory analyses to the constructor. Each operation from harvest to release is measured and decided against the target set for the wine. The producer gains control of the cellar; the buyer gains a wine made to a stated target, with the record of how it was made.
Every operation in a Vin-Q production runs through the same four steps. Sensors and analyses measure the lot, the constructor compares the reading with the target window, the owner of the gate decides, and the cellar acts. The next reading starts the cycle again.
Input
Target window
Set from the wine brief at Gate 0 and fixed for each lot at route commitment, Gate 5.
Sensors and analyses
Constructor
Gate
Operation
Next reading · sampling interval shortens near an irreversible decision
Output of every cycle
Vintage Record
Each cycle is written with its time, measurements, decision, responsible person, reason and next due measurement.
At release
Certification
A technical reviewer signs the release at Gate 8. The lot receives its seal with the protocols it earned, its record ID and QR.
Control of every operation from harvest to release. Each operation below runs as a loop: a measured value, a target window and a signed decision.
Measured and controlled
Producer gainEach zone is picked when it reaches its own target, so acidity and aroma arrive where the style needs them and the must enters the cellar ready for its route.
Measured and controlled
Producer gainEvery lot starts with a measured state. Press fractions are split on measurement, and every later calculation starts from real values.
Measured and controlled
Producer gainThe cooling or heating set point follows the measured rate, holding the fermentation on the trajectory chosen for aroma and completion. A slowing rate shows in the data while it can still be corrected.
Measured and controlled
Producer gainNutrient goes in when the trajectory calls for it, at a recorded dose. Native fermentations run with a defined response path.
Measured and controlled
Producer gainYeast receive oxygen when they need it and the wine is protected afterwards, with each exposure logged against the operation that caused it.
Measured and controlled
Producer gainSparkling lots are bottled at the density that gives the intended pressure, matched to the bottle, the closure and the style.
Measured and controlled
Producer gainRelease criteria are set in advance for the route. The lot is released when it meets them, and its release record serves as the technical sheet for buyers.
Measured and controlled
Producer gainA complete ledger is ready for buyers, importers and inspectors, and every intervention claim on the label is backed line by line.
Targets, control rules and outcomes are stored for every lot. A successful wine becomes a set of windows you can run again, and each vintage is compared with the last on the same parameters.
Stored target windows and versioned protocols
Importers and distributors read the parcel, the lot, the analyses and the decisions from anywhere. The wine is presented on evidence they can verify.
Public Vintage Record and a QR for each lot
Organic scope, appellation rules and variety restrictions are checked against candidate parcels at Gate 1, while the fruit can still go to another wine.
Certification scope is a Gate 1 eligibility constraint
The constructor proposes, compares and holds. The farmer and the winemaker own their gates, decide and sign. Ownership stays with you.
Every gate names its owner
A wine made to a target you set, produced under measured control, with the record of every decision taken to reach it.
A commission starts from the sensory direction, volume, release date and intervention limits you choose. The constructor turns them into numeric windows for each gate, with a priority order where properties trade off against each other.
Gate 0 approves the brief; Gate 5 fixes the lot’s windows
Tank temperature, density and laboratory analyses are compared with those windows through fermentation and maturation, and each operation is decided from the current reading.
Gates 4 to 8, with dated sensor series and signed decisions
The complete additions register, the release analysis — alcohol, acidity, residual sugar, SO₂ where used — and the stability result, published for that bottle lot.
Release analysis and additions register in the Vintage Record
Measured, calculated, target, estimated, declared or externally certified, printed beside the value. Only measured or validly calculated values pass a gate.
Seven evidence states defined in the Method
Each protocol on the seal was earned by that lot’s own evidence. The record ID and QR open the full record in a browser.
Seven protocol labels and one release record per lot
Stored targets can be reused for a new commission. The constructor repeats the measurements for the new vintage and records how it compares.
Stored windows, with measurements repeated each vintage
Every value in the record carries one of these states. A measured value, or one validly calculated from measurements, can pass a gate.
Measured
Recorded directly for the identified lot using a stated method.
May pass a gate.
Calculated
Derived from measured inputs using a stored formula.
May pass a gate when the calculation is valid for the decision.
Target
An approved set point, range or trajectory.
Defines a gate; does not prove it passed.
Estimated
A planning value based on incomplete or indirect evidence.
Supports scenarios only.
Declared
A statement by the responsible operator, signed and dated.
Supports operation and provenance claims.
Externally certified
A valid certificate from an identified external scheme and scope.
Supports the named external claim.
Missing
A required value is absent.
Keeps the associated critical gate on hold.
| Gate | Decision taken | Values it depends on |
|---|---|---|
| G0Commission and wine briefYou | Accept the brief as physically and legally constructible, or revise incompatible requirements. | Category and colour · Sensory direction · Volume and release horizon · Intervention limits · Optional external standards |
| G1Inventory and grape selectionConstructor | Produce ranked single-parcel and multi-parcel candidates from registered parcels. | Parcel identity · Available volume · Farming record · Expected harvest state · Certification scope |
| G2Vineyard planFarmer | Set soil-water, rhizosphere and fruit-microclimate actions from the measured parcel state and intended wine. | Phenological stage · Downy and powdery mildew risk, reported separately · Soil and vine water state · Compaction and infiltration · Rhizosphere diagnosis · Canopy and bunch microclimate · Sampling plan |
| G3Harvest window and final grape selectionFarmer and winemaker | Define harvest segments by parcel zone, exposure, maturity, sanitary state, skin microbiology and intended route. | Sugar · pH · Titratable acidity · Berry and sanitary state · Skin microbial state · Phenolic or aromatic maturity · Berry and bunch-zone temperature · Weather forecast |
| G4Reception and lot acceptanceWinemaker | Accept, sort, split press fractions, reduce the proportion, redirect or stop. | Lot identity and mass · Transport time and temperature · Sanitary state · Sugar, pH and titratable acidity |
| G5Route commitmentWinemaker | Commit the component to its microbial, extraction and endpoint route. | Composition · YAN · Microbial strategy · Vessel and temperature capacity · Oxygen plan · Addition limits |
| G6Active fermentation and transformationWinemaker | Continue, change temperature, adjust oxygen handling, separate a fraction, revise the plan, redirect or stop. | Density trajectory · Temperature · Volatile acidity · Sensory state · Route-specific redox, oxygen or microbiology |
| G7Endpoint, assemblage and bottlingWinemaker | Finish still, bottle an active primary fermentation, assemble base wines, perform tirage, retain separately, redirect or hold. | Residual sugar or density · Alcohol · pH and titratable acidity · Volatile acidity · Microbial state · Pressure calculation where relevant |
| G8Maturation and releaseTechnical reviewer | Continue maturation, disgorge, filter, blend, correct under an allowed protocol, redirect, hold or release. | Final composition · Stability · Oxygen state · Sensory integration · Fault screen · External certificates and label text |
Each released wine publishes its manifest, chemical analysis, process record, raw materials, production steps, climate and sensory target.
What the seal on the bottle certifies