Via DigitalTrends, a feature on Palmaz, a Napa Valley winery that looks a lot like the batcave — if Batman made wine.
With fifty-four full-time staff, including two winemakers, the winery produces around 9,500 cases of wine per year split between Cabernet Sauvignon (the premier grape in the Napa Valley), Chardonnay, and other varietals only available at the winery.
The number of cases, though, pales in comparison to the sheer size of the operation, especially when you look at the winery. For those 9,500 cases, current CEO Christian Palmaz says they have around 110,000 square-feet of working space. It’s all underground, in space that looks a bit like a nuclear missile launch facility. Twenty-four different fermenters, each with different specifications, are tailored to the specific grapes the land provides.
And one more thing about those fermentation tanks: They rotate on a carousel-like system. The mobility allows the crew to carefully insert the grapes into the fermenter from above without worrying about moving the grapes from where they were brought in and risking damaging them in the process.
From top to bottom, the winery stretches to a depth of 240 feet—the equivalent of a 22-story building, of which 18 stories is underground. This great depth, Palmaz says, allows them to “gravity finish” their wines, making them the only winery in the world to do so.