The single most extensive piece of equipment at Trisaetum is the a 9-stage fruit sorting system that is utilized to ensure only the best berries from the best clusters become part of our wines. The process begins with the tote dumper after the fruit has been adequately chilled. The whole clusters then move down a shaker table that spreads them into a single layer prior to passing through a vacuum system that removes leaves, bugs, twigs, and other non-grape matter. Following the vacuum, the clusters move through an air knife to ensure the fruit is dry to avoid dilution in the final product. Then, the first of two manual sorting tables is utilized to select only the best clusters (sub-par clusters are removed, recycled, and returned to the vineyard as compost). The chosen clusters are then moved to an elevated destemmer where they are separated into berries and stems. The stems are returned to the vineyard as compost and the berries move on to a second sorting table where individual berries are inspected by hand and any unripe or raisinated fruit is removed. In the final stage of the process, the selected berries are placed into fermentation vessels and moved into the tank hall. Given the unique double-sort line, the fruit sorting process at Trisaetum often takes up to two times as long as other facilities, and can involve up to 15 people.