Wine producing facilities do not require particular chemical measures as the only aggressive agents are the diluted caustic soda, usually less than 5%, the citric acid used to clean the bottling plant and the white oil which is still occasionally used to prepare the corks. 

The pressing, bottling and fermentation areas require very low absorption surface but highly, resistant to the aggression of tannins and acidity. The addition of sealed anti-bacterial joints ensures the hygiene of the environment. 

The floor system must withstand both dead or live loads in the storage areas. 

The type of  anti-slip surface required is medium/high depending on the different areas but it can even be very low in some customer reception areas. Here, many wine companies select among the most attractive floors from our Ardech range, in slate or natural stone; timeless materials which are ideal for enhancing these areas and providing a fitting setting for thousand - year old, product like wine. 

Choosing the correct drainage system is also very important in wine cellars as any area (from the ageing area to the storage, pressing and fermentation area) has its own requirements.