Wine Cellar and Bottling Operator

During the vintage you take in the grapes at the crush pad, run the destemmer and the press, move must between tanks with the pump, and log temperature and sugar for each tank on the cellar sheet. Between fermentations you clean tanks and hoses, help the cellar master with racking and filtration, and keep the floor washed down. From November you work the bottling line: feeding bottles, watching the filler and the corker, checking fill level and label position, and packing cases onto pallets. The shift is 07:00-15:00, with a second shift during the peak weeks.

Secondary school finished, a food or agriculture profile is welcome

One season in a winery, a dairy or another food plant

Careful record keeping of temperature, sugar and tank numbers

Physical work with hoses, pumps and cases of bottles

Strict hygiene and washing down after every operation

Willingness to work extended days during the vintage weeks

Basic English for machine menus and export labels

Net salary from 510 up to 561 EUR per month

Season contract from August to December, registered and insured

Overtime during the vintage paid at the higher rate

Warm meal in the cellar canteen and drinking water on the crush pad

Transport from Kavadarci and the villages of the Tikves basin

Preference for a permanent place in the cellar for the next season

Rubber boots, apron, gloves and work clothing provided

Workers who finish two vintages are offered a place in the cellar for the whole year, and the winery pays the food technician course for those who want to keep the fermentation records themselves.

A cool cellar at 14 degrees with stainless tanks, washed concrete floors and a covered crush pad outside. Boots with a non slip sole, apron, gloves and ear protection on the bottling line are supplied by the winery.