The winery started in 2012 overcoming several hurdles as first of its kind to produce pure fruit wines from native varieties commercially. This boutique winery is located in the hilly hamlet of Brahmangaon in Bordi on the outskirts of Mumbai. The winery is open for tourists and wine enthusiasts. We also operate winery tours all around the year and conduct tasting sessions.
We claim it to be the World’s First Winery ever to manufacture wine from Sapota or Chikoo. The first product was launched in December 2016 – Fruzzanté which is a sparkling wine made purely out of Chikoo.
The Chief Wine Maker, Mr. Dominic Rivard from Nova Scotia, Canada is a person deeply passionate about fruit wines and has several accolades to his name.
The winery is owned and managed by a farmer’s family who are immensely passionate abouttheir fruits and believe in its potential for developing into fine wine varietals. Mr. Shrikant Save who has more than 35 years of experience in Food & Beverage industry and plays a key role in the Resort that houses the winery. Ms. Priyanka and Mr. Nagesh Pai are Mechanical Engineers who turned their passion as profession, play key roles in the winery business. Ms. Priyanka Save is a wine connoisseur andconducts wine tasting and food paring. Mr. Nagesh Pai holds MS in Mechanical Engineering and is responsible for the state of the art winery and modern wine making technology.
The Chikoo Story
Around 1890 AD Sir Dinshaw Petit during his excursion to South American rainforests brought an exotic fruit sapling "Sapota" to the shores of Bombay. Due to lack of space in his home garden in Nana Chowk, the sampling was entrusted to his dear friend Ardeshir Irani who lived in the coastal town of Gholvad about 150km from the city.
The fruit survived a host of challenges in this alien land. The Chikoo was grafted onto the local Rhynetree by MerwanKhodadad, a farmer; after a storm uprooted most of the plantation. The local tree’s strong tap root helped it become more resilient. Utmost care by its growers while some borrowing it's rootstock from the native Rhyne tree, it got a new name "Chikoo" which now grew favorably in this terroir. In return this humble fruit brought prosperity to its new home. Fine Chikoos became an identity of Dahanu-Gholvad and the surrounding region.
Around 1995 a seed borer disease had destroyed the Chikoo market and farmers had eventually resorted to cutting off Chikoo trees for some other cultivation. Even after the fruit recovered from its tyranny, the market acceptance suffered greatly. Moreover, Chikoo barely had any products that could add value to the fruit. Other several problems with Chikoo are its high pH, highly perishability and uneven nature of ripening. We were trying to access all possible avenues so that Chikoo could be packaged for value addition. Most of the Chikoo dried products too failed to attract the consumers. The juice was tough to package due to high perishability. The fruit has very strong ambient yeast that starts fermentation very fast post juice extraction. This lead to the idea of Chikoo Wine as it’s in the nature of Chikoo to ferment. Wine would also add the much needed glamour quotient to the fruit and most important we could bottle the Chikoo. And hence started working on Chikoo Wine in 2011.