Maintaining the exterior of a winery requires a specialized approach. Unlike standard commercial spaces, winery exteriors must manage strict food-safety protocols around guest spaces and fermentation areas while simultaneously preserving high-end hospitality aesthetics—from rustic timber and stone to modern architectural finishes.

We will never use sodium hypochlorite! When free chlorine touches plant-based compounds called phenols—which are naturally present in natural cork, oak barrels, wooden pallets, building materials, and the grapes/wine itself—it reacts to form chlorophenols (TCP).

Historically associated with bad natural corks, household bleach and chlorine-based cleaners are actually a major primary driver of TCA contamination in winemaking.