Final Fratelli Report

7/31/2019 Final Fratelli Report

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A PROJECT REPORT ON

INDUSTRIAL VISIT TO

FRATELLI WINES

SUBMITTED TO

IES MCRC

BANDRA, MUMBAI

UNDER THE GUIDANCE OF

PROF.P.G.KANE

(SENIOR PROFESSOR, OPERATIONS MANAGEMENT)


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SUBMITTED BY

NIKHIL AMBEKAR PG-11-003

MADHUMITA DASSANI PG-11-007

AMRATA GUPTA PG-11-014

SNEHAL KANASE PG-11-018

PRIYANKA MANCHANDANI PG-11-025

MANISHA MEHTA PG-11-027

SUDEEP MENDJOGE PG-11-028

HARISH MORDANI PG-11-030

JAYKISHAN NAIR PG-11-033

DISHA SALGIA PG-11-044

PIYUSH SINGH PG-11-053

PRATEEK VORA PG-11-060


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ACKNOWLEDGEMENT

The first industrial visit of our PGDM 1st year was to the FRATELLI WINES, which

is located in AKLUJ, SOLAPUR, MAHARASHTRA. The visit was conducted on the 6th

and

7th

November, 2011 as planned by our group under the guidance of honorable professor P.G.

Kane without whom this industrial visit would not have been possible.

We sincerely express our gratitude to Prof. P.G. Kane who guided us before on the

important aspects that we have to observe during the industrial visit.

The trip was a great eye opener to our group. After witnessing the processes and co-

ordination of the various processes, students realized how Operations play a significant partin the manufacturing and production sectors. Our lot of queries and doubts were cleared up

after this interactive-learning session.


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DETAILS OF VISIT

Name of the Company : FRATELLI WINES

Date of visit : 06/11/2011

Address : AKLUJ, SOLAPUR, MAHARASHTRA.

Product Manufactured : WINES

Name : Mr. ABHISHEK NAIK

Industry Authority : PRODUCT MANAGER


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EXECUTIVE SUMMARY

The industrial visit is a very important aspect in our management course. Outdoor

demonstrations like industrial visits create more interest as lengthy technical dissertations

dull the mind and tire the body. If interest has to be maintained, an industrial visit should be

planned.

The following things were observed when we visited FRATELLI VINEYARDS-

A welcome by Mr. ABHISHEK NAIK, PRODUCT MANAGER. A short introduction about the company, its history, organization products,

photographs, videos and charts.

A short tour of the plant pinpointing the highlights of the production methods.Explanation about the essence of manufacturing process was worthwhile.


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CHAPTER-1

INTRODUCTION

Since times immemorial, wine has attracted several followers, be it as wine makers or

as consumers. The brothers from the three families across India and Italy who have promoted

Fratelli Wines were no different. Thus the name Fratellimeaning Brothers in Italianwas

adopted by them to pursue their dream.

The Secci brothers, Andrea and Alessio, the Sekhri brothers, Kapil and Gaurav and the

Mohite-Patil brothers, Ranjitsinh and Arjunsinh, nurtured in their hearts the desire to create a

product made in India following Italian traditions which would meet international standards.

The promoter brothers were very clear in their mind that a good wine is made in the

vineyards. Thus, they decided to plant their own vineyards, and most importantly, not to

source grapes from vineyards over which they had no supervision as far as the viticulture was

concerned.

Their passion, love and labour saw the birth of Fratelli Wines Private Limited, a modern

winery located in Akluj, in the Solapur district, about 170 kms south of Pune. The winery

holds today 58 tanks of varying capacity to make the various wines from their own estate

covering an expanse of about 240 acres across three different sites at Motewadi, Garwad and

Nimgaon.

The vineyards, planted with 13 different grape varieties imported from France, have been

nurtured and tended to for four long years before the grapes harvested were used to make

their very first wines. The viticultural and wine-making expertise has been provided by PieroMasi, a master wine-maker from the Tuscany region of Italy, well known the world over for

its Chianti wines.

Piero Masi is justifiably renowned in Tuscany and more specifically the Chianti region,

credited with production of some fabulous wines that are acclaimed by connoisseurs

wherever wine is enjoyed. He is also attributed with the creation of the famous Chianti

Classico Casa Sola and Supertuscan red wine, Cepparello. So refined is his art of

winemaking that his wine brand Fattoria dellAgenda of 2004 and 2006 (100% Cabernet)


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were sold out even before bottling. Pieros Italian heritage and a love of wine are reflected in

his commitment towards Fratelli Wines, where he owns a small stake in the business.

In a true representation of the Indo-Italian collaboration, the company has partnered with

various professionals from both India and Italy to create the winery and the vineyards. All the

tanks, of a total capacity of 600,000 litres, have been imported from Velo, in Italy and the

bottling plant, with a capacity of 1600 bph from GAI, Italy. The winery itself has been

designed and built by the award winning firm of Sunil Patil and associates. The chilling plant,

so critical to maintain the temperatures of the wines during and after fermentation, has been

set up by Blue Star, refrigeration and air-conditioning experts from India.

With an eye to detail at every level, the Brothers from Fratelli Wines are confident that theproducts of their love and labour will please the consumers of wine, in India and the world

alike. Come and share their love and passion for this magical drink called Wine.


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CHAPTER-2

TYPES OF PRODUCT

1. CABERNET SAUVIGNON:The aromas of black cherries and plums on the nose also reflect

the deep red hues of these fruits. A fruit forward blend of Cabernet

Sauvignon, this wine is a delicate balance of soft, round tannins and

acidity. Served cool at temperatures between 14 to 18C, it will

accompany a spicy meat preparation or vegetarian dishes very well.

2.SAUVIGNON BLANCOur Sauvignon Blanc is a testament to the art of winegrowing

it's all in the grape. It holds a high level of intensity throughout, and its

low pH, high acidity and touch of residual sugar are so perfectly

balanced and elegant in structure.It is so emphatically varietal, yet

subtle in its complex fusion of melon rind, lime, grapefruit and dry

grassy/herbaceous flavours, that you're left entirely satisfi-ed and

wanting. Served cool at temperatures between 8 to 12C.

3.CHENIN BLANCSilky smooth and medium-bodied, the fruit is reminiscent of

peach and lime with mineral accents. The crisp acidity balances the

slight residual sugar to create a dry impression, coupled with a silky

texture. Not overtly complex, but carefully constructed and well

balanced. Serve chilled at 812C.


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4.CHARDONNAYThis, our very first chardonnay, offers bright aromas of tart

apple, sugar melon and a brush of lemon chiffon wrapped around citrus

peel core. The delicious palate is hung on a lovely frame of firm

acidity to give it structure and vibrancy with a fine edge of minerality

piping in throughout the finish. Served cool at temperatures between 8

to 12C.

5.CLASSIC REDThis Shiraz based blend is deep ruby red in colour, with

aromas of plum, blackberry and spice, with subtle hints of typical

earthiness and coffee on the nose. It is medium bodied on the palate

with a soft supple mouthfeel. Served cool at temperatures between

14 to 18C.

6. CLASSIC WHITEA beautifully vibrant Chenin Blanc based blend, with fresh

aromas of melon and guava with a hint of lemongrass, the mouth

explodes with fresh clean acidity which cuts through the succulent

mouthful of delicious flavour. Served cool at temperatures between 8

to 12C.


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CHAPTER-3

PLANT LAYOUT

The subject plant layout refers to the arrangement of machinery, equipment and other

industrial facilities such as receiving and shipping departments, tool rooms, maintenance

rooms and employee amenities for the purpose of achieving the quickest and smoothest

production at the least cost.

Fratelli Vineyards at Akluj, Solapur has a plant where the entire production of wines

takes place. The plant is divided into various sections such as production unit, bottle filling

unit, inventory unit, storage unit and preservation unit.

An ideal plant location may not be enough by itself to ensure the success of the

enterprise but it surely ensures the smooth running of a factory and makes it efficient a bad

location on the other hand is severe handicap and it is very and may finally bankrupt the

organisation. The need for selection of the location may arise when a business is started or for

the purpose of expansion or for opening branches etc.

FRATELLI VINEYARDS PLANT AT AKLUJ, SOLAPUR


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PLANT LAYOUT


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CHAPTER-4

DETAILS OF OPERATIONS

1. OPERATION PLANNING: Harvesting Period is from the month of JANUARYto FEBRUARY in which grapes are fully grown (i.e. only when sweetness is 18-

20%). Total 12 varieties of grapes.

2. OPERATION CONTROL: Periodic Checking is done. Chilling plant is used tomaintain consistent temperature.

3. PLANT ENVIRONMENT: The environment around the production plant isclean. Chilling Plant is used to maintain a temperature of around 18 to 20 degree

celcius.

4. METHOD STUDY: DESTEMER CRUSHER: This is the machine where all the grapes are

crushed together. The capacity of the crusher is 10 tonnes. It takes around 1 to

1.30 hrs for crushing.


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PNEUMATIC PRESS: In this process the crushed grapes undergoespneumatic pressing which separates 70% juice. Capacity around 8 tonnes.

TUBE IN TUBE: The juice obtained is then transferred to the tube in tube(also called heat exchanger) where the heat from the juice is removed by

glycol present in the tube and the juice is maintained at a temperature of 10

degree celcius. This is a continuous process. Later the juice is transferred tothe fermenter.

t


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FERMENTATION PROCESS: On the 1st Day, the juice in the fermenterremains the same as it is. On the 2

ndDay, the heavier part of the juice settles

down which is called as racking, whereas the lighter part of the juice is

removed. The temperature is maintained at 10 degree celcius. The capacity ofthe fermenter is 10,000 litres. The juice is then transferred to the next

fermenter for approx 15-20 days where yeast (30 gm/hl) is added. The CO2

thus formed as a result of fermentation process is removed. Primary Wine is

ready.

CLEANING OF WINE: The wine obtained after fermentation is againstored in the fermenter for 1 month where again the racking process is carried

out (i.e. again the heavier part gets settled and the lighter part is removed).

Then Bendonite is added to wine for protein settlement (stabilization process).

Again the racking process is carried out for 15 days. The wine thus obtained

undergoes filteration. The filtered wine then undergoes cold stabilization

process for settlement of tartaric acid and protein. This is a 15 days process.

The temperature here is maintained at -4 degree celcius. Again filteration is

done by plate and frame filter for 5 days and the pure wine is ready.


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5. INVENTORY CONTROL: The bottles used for filling wines are bought fromChina. At a time, an order of 20,000-40,000 bottles is ordered. The bottle caps are

bought from Mumbai and Delhi. Packaging of the wines are done by the local people

leaving around the vineyards

6. QUALITY CONTROL: The pH of red wine is 3.8 and that for white is 4. Specialwine tasters are appointed to maintain the quality of wine.


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CHAPTER-6

OTHER ASPECTS

PRODUCT TYPE: WINE

LOCATION: AKLUJ, SOLAPUR, MAHARASHTRA

CAPACITY: 6 LAKHS LITRE

LAND, CLIMATE & OTHER CONDITIONS: SANDY LOOMSOIL, DRY CLIMATE, BARREN LAND

OPERATING STRATEGY, TECHNOLOGY: DROP SYSTEM,VERTICAL SHOOT POSITION

TRANSPOTATION: BY TRACTOR TO FACTORY(WINE BOTTLESARE TRANSPORTED IN INSULATED AIR-CONDITION TRUCKS)

TASTING OF WINE:

Phase 1: Appearance

The process of tasting wine begins by assessing its visual appearance;

more specifically, its clarity and color. Accordingly, you'll need to pour

wine (no more than 1/3 of a glass) into a clear wine glass and hold it by

its stem in front of a white background (e.g., tablecloth or napkin). This

may feel awkward, but it prevents the heat of your hands from altering

the temperature of the wine and your fingerprints from changing the wine's appearance. Wine

should appear clear and brilliant versus cloudy and dull. Slightly tipping the glass may give

you a better view.


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MATCH BETWEEN FOOD & WINE:The basic concept of pairing wine and food is to

compliment and enhance the aroma and flavors of

both the food and wine. Many people fear that

they will ruin a meal if they select the 'wrong'

wine, but this simply is not true. In fact, the most

important thing to remember when pairing food

and wine is to do what tastes good to you. That

said, there are some general guidelines to keep in

mind when selecting a wine to enhance one's meal.

Balance.Wine should not overpower food, nor should food overpower wine. Simplyconsider the body and flavors of both the food and the wine when creating a match

between the two. Pair light-bodied wines with lighter foods/lightly flavored dishes,

and full-bodied wines with heartier, more flavorful dishes.

Dominant Food Flavor. When selecting a food and wine pairing, consider themost dominant food flavor. This is often the sauce or the seasonings used in the dish

rather than the meat. For example, chicken with a lemon butter sauce will call for a

different more delicate wine to play off the sauce than chicken cacciatore with all of

the tomato and Italian spices.

Mirroring.One way of creating delicious food and wine matches is to mirror thecharacteristics of the food in the wine you choose. For example, a jammy, berry-

flavored zinfandel works extraordinarily well with a rich meat and berry sauce

because the flavor of the wine is mirrored in the sauce flavor.

Contrasting. Alternatively, selecting a wine that contrasts the flavor of the food(versus mirroring it) can create an amazing taste sensation. For example, pairing a

low-alcohol, fruity wine like riesling with a spicy Jamaican Jerk Chicken dish will

both frame and tame the spicy flavors of the dish.

Think Regional.Regional wine styles are developed to compliment the cuisine ofthat area. Accordingly, you won't go wrong pairing Italian cuisine with Italian wine.

Consider Acid, Sugar, and Tannin.Wine by itself tastes differently than when itis paired with food. This is because elements in wine interact with food to provide

taste sensations (similar to spices). Acidity in food can make a wine without much


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acidity taste bland, sweet foods make wines seem drier than they actually are, and

tannic wines should be paired with dishes high in protein (because the protein coats

the mouth and makes the tannins in the wine seem soft and smooth).

Remember the Alcohol.

Alcohol content in wine can have a huge impact on how it

tastes with food. This is especially true when you are eating spicy foods, as alcohol

intensifies spice. Accordingly, avoid pairing high-alcohol wines with spicy dishes.

Instead, try sweeter wines as the sweetness cools down the heat of the spice.

Below is a chart of suggested food and wine pairings:

Working schedules:

Scheduling plays a vital role in overall functioning of any organization. Howeverscheduling of operations is different for different types of operations.

In FRATELLI, the scheduling of manufacturing operations is different from that ofservices operations. This is due to product complexity and greater materials

requirement involved in manufacturing process.

The FRATELLI managers put in a greater deal of efforts to schedule inventories formanufacturing operations and undertake coordination between vendors and workers.

The general shift working hours are from 9.00am to 5.00pm.


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Recruitment

Recruitment refers to the process of attracting, screening, and selecting qualified people for

a job. For some components of the recruitment process, mid- and large-size organizations

often retain professional recruiters or outsource some of the process to recruitment agencies.Cost of recruitment: Good recruitment is an asset for any organization. And to do the same a

high amount of cost is incurred.

FRATELLI Managers usually employ people who are well adapted to field work. Engineers

looking after the process are well qualified.
http://en.wikipedia.org/wiki/Employmenthttp://en.wikipedia.org/wiki/Recruiterhttp://en.wikipedia.org/wiki/Employment_agencyhttp://en.wikipedia.org/wiki/Employment_agencyhttp://en.wikipedia.org/wiki/Recruiterhttp://en.wikipedia.org/wiki/Employment


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CHAPTER-7

OBJECTIVES

The objective of the industrial visit was to study the functioning of the Company fromthe perspective of operations management.

To find out the deviation between the actual activities followed and that which shouldbe ideally followed.

To find out the motivation level of the staff in the day to day operations of thecompany.

To find out the status of utilisation of resources. To find out the views of the company towards three Ps i.e people, planet and profit.

METHODOLOGY

Prior to Visito Information about the products manufactured, their catalogues were studied.o The information of the FRATELLI group and the AKLUJ plant was obtained

from the net.o The sections were divided among the group for carrying out detailed study and

prepare draft questions to be asked.

During Visito Initially briefing was given by the visit guide about the company.o Queries and initial questions were satisfied by the guide.o Visit was carried out to different departments of the company along with the

guide.

o Queries were made during the visit which was satisfactorily replied by theguide.

After Visito Discussion was carried out about the facts observed.o The facts and data collected by all of them was summarised.o Analysis of the information was carried out.o Detailed project report was prepared.


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LIMITATIONS OF THE REPORT

The detailed facts and figures were not disclosed by the company due to the policyrestrictions for data security, hence supporting facts & figures are not available the

information is based on the verbal communication with the visit guide.

Due to short time span of visit all the details could not be collected, hence theclarity of information in the report is compromised for certain sections.


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CHAPTER8

ANALYSIS AND FINDINGS

FRATELLI is a quality oriented organisation with a continuous endeavour fordevelopment of quality which will serve the customers better.

The company has adopted various systems and persistently tries to add value. The employees are motivated and enthusiastic in their work. The sincerity and

punctuality was observed among the employees of the company. The majority of the

employees in the company are young and middle ageds who are performing

excellently under the guidance of the experienced and competent heads.

FRATELLI has greater concern for the people and the planet along with the profit,this is seen from the implementation of technology for conservation of natural

resources, energy and efficient disposal of waste.

Considering the higher cost involved for manufacturing of wine, the companysdecision to set up the plant in Akluj seems to be valid.


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CHAPTER9

CONCLUSION

FRATELLI VINEYARDS plant is a classic example of a company which earns profit

as well as cares for the people and the planet. FRATELLI is a professionally managed Indian

Multinational company committed to customer satisfaction. FRATELLI form an innovative

and enthusiastic team constantly creating value and make bench marks. It believes in quality

and continuously strives to add value. It believes in providing better service to the customers

at a competitive price.

Final Fratelli Report

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