Kosher production
Designing the line for a kosher cycle so that stopping costs the estate a day rather than a week.
Kosher wine requires no special grapes and no special technology. The requirement concerns people: from crushing to sealing, the wine must be handled by Sabbath-observant Jews. From this follows the economics that usually makes small batches unviable, and it is precisely that which can be redesigned.
The engineering
Which assemblies to make demountable, where to place isolation points, how to lay out the line so that kashering takes a day. Metal and plastic can be kashered, wood cannot, so the barrel question is settled in advance rather than mid-season.
Fining
Replacing gelatin, casein, isinglass and egg albumin with mineral and plant agents solves three problems at once: kashrut, allergens and vegan labelling. That field is now declared on the label anyway, so the work is not wasted.
Mevushal
Flash pasteurisation as equipment and as a process. Without it the American restaurant and catering market is closed; with it the demands on the line change.
Running the cycle
Dealing with the certifying body, preparing for the arrival of the crew and the supervisor, planning around the festival calendar. The service is delivered by someone who is Sabbath-observant and holds a winemaking qualification.