The AI-powered winery intelligence platform
From yeast trial to harvest call to bottle, Fermata tracks every vintage, every lot and every number, so you know exactly when.
Press Stalling to see why Fermata flagged it, then Ask why.
| Lot | Vessel | Since pitch | Sugar | Temp | Per day | Curve | Status |
|---|---|---|---|---|---|---|---|
| CHB-26-02Ridge Chambourcin | T3 | 9 d | 1.034today | 57 °F | 0.000 | 60%Stalling: 60% of the way from 1.098 to dry. | Why it’s flagged · Fermata’s ruleNo drop a hydrometer can see for 2 days, since Nov 2: it reads 1.034. Over the last 2 days, RC212 at 58 °F would have taken it to about 1.028. That's below RC212's range, which starts at 68 °F.From 9 readings, Oct 27 – Nov 4, the must analysis, and RC212 on the yeast shelf. No AI model involved.Here, Ask why opens a sample reading written for this lot. In your own cellar it has an AI model read the flagged lot's own records, for 1 AI credit. |
| TRA-26-01First Light Traminette | T5 | 4 d | 1.087today | 59 °F | 0.000 | 1%Slow start: 1% of the way from 1.088 to 1.012. | Why it’s flagged · Fermata’s ruleNo drop since the pitch on Oct 31. It reads 1.087, and it has been 1.9 times as long as 71B usually takes to start at 59 °F.From 4 readings, Nov 1 – Nov 4, the must analysis, 71B on the yeast shelf, and the program's stop gravity. No AI model involved. |
| NOR-26-01Estate Norton | Bin 2 | 5 d | 1.051today | 82 °F | −0.012 | 45%Active: 45% of the way from 1.102 to dry. | On track |
| VID-26-01Late Light Vidal | T2 | 15 d | 1.000today | 60 °F | −0.002 | 94%Finishing: 94% of the way from 1.094 to dry. | Finishing |
| SYR-26-01Block C Syrah | T1 | 16 d | 0.993today | 69 °F | 0.000 | 100%Complete: 100% of the way from 1.104 to dry. | Complete |
Everything in one cellar
Fermata builds Form 5120.17 from your movements ledger, so you don't type it again at the end of the quarter. It checks the cellar against the ledger before you file. A filed return is kept exactly as filed, and an amendment replaces it while the original stays on record.
Costs are recorded on a lot and follow the wine. Blend two lots and the cost moves in proportion. Rack one and the cost of the wine you lost stays with the wine that's left, so the cost per gallon rises. That's correct, and it's what spreadsheets usually get wrong. Every cost figure shows how complete it is.
One record covers the fruit, the ferment, the finishing and the packaging run. You describe the wine you're aiming for on the eight WSET axes. Split one juice into two trial arms and compare their ferment curves and their scores on those same axes.
Each variety is judged against its own target window, because ripe isn't the same for every variety. A block farmed for two wines gets two picks and two verdicts from one morning's sample. Fruit that has gone past its window is marked as past, not as still ripening.
Press, rack, filter, blend and package. Each move is recorded in the ledger first, then the cellar view updates, and the next racking is scheduled before you walk away. Loss is counted on the wine you drew off, not on the whole lot.
Record gravity, pH, TA, malic and free SO₂ for each lot. Sulfur is calculated as molecular SO₂ at the wine's own pH. When you try a blend on the bench, each number shows how far you can trust it: alcohol and acid are calculated, and pH is only ever an estimate. Set a target range for acid, pH and alcohol, and the bench finds every blend of two or three lots on hand that lands inside it, for free. For a credit, an AI model suggests which of them suit the wine and what to taste for in a trial. It never predicts how the blend will taste.
Yeast, malolactic cultures, nutrients and fining agents. Each figure copied from a maker's sheet shows which sheet it came from. Where no maker has published a figure, the catalog shows it as not recorded, because a killer factor no one has recorded isn't necessarily safe.
Each spray is logged with the intervals that applied that day. PHI and REI count down against the first pick from the block, and you're warned when the interval of a spray you're about to apply would end after that pick. A tank mix uses the longest interval of anything in it.
Like a paper cellar book, journal entries can't be changed. A correction is a new entry. And you can download everything you've recorded whenever you like, as plain CSV files in a single download that opens without any of our software.
How it works
Three habits, one season. Fermata keeps track of the numbers so you can keep your hands in the fruit.
Record readings, sprays and cellar notes in seconds, from the crush pad, the lab bench or the rows. The phone view is built for cold hands and one thumb.
Your numbers become curves: ripeness by block, fermentation by lot, chemistry over time. Every line comes from a reading someone took. Nothing is made up.
Pick windows, racking dates, reminders to sample again, and the return itself. Each comes with the data behind it, and each tells you clearly when it doesn't know.
Pricing
One tier for bonded wineries, priced on how many cases you make, not how many people sign in. Nothing is deleted, and you can export all of your records whether you stay or leave.
from $149
per month at the smallest band. Up to Winery, pay monthly or annually (15% off). From Regional up, billed annually.
Questions
It's the one paid add-on. It keeps the record of your taxpaid wine after it leaves bond: the places you keep it, moves between bond and those places, sales, pours, counts and shrinkage. It also includes DTC Sales, for selling, which has its own row beside it under Sales and comes with the same subscription. Every account sees both rows, with Click to subscribe under the Sales heading. That opens Stripe Checkout for the one subscription that covers both. Inventory Management opens the offer with the price, and DTC Sales opens a page of the offer about selling direct. Nothing else in Fermata depends on it. The taxpaid removal on your ledger, the report and the excise paper are in every subscription.
Nothing is deleted, and nothing is held back from you. If your account is suspended for non-payment, the app stops at the billing page, but no record is touched. You can still sign in, read and print the returns you filed, and export everything. Closing an account takes 45 days' notice, and everything keeps working during that time. The account can't close until you've taken a full archive of your records. Closing doesn't delete your records: the sign-ins and personal details go, and the books stay. Each record is kept for at least three years from its own date or its last entry, whichever is later (27 CFR 24.300(d)). A TTB officer may require up to three years more. That duty belongs to the record and to the winery, and it outlives the account. Nothing counts down from the day an account closes, and nothing is scheduled to remove the books.
Any time, without asking. You can download every table as CSV, or every record at once in an uncompressed zip that opens without any of our software. Export never depends on what you pay. The subscription is what lets you file, and it never stops you from leaving with your data. Photos attached to journal entries are the one thing the zip leaves out, and it tells you how many it left out, so you know exactly what you have.
Yes, on a sample winery of your own at try.fermata.wine. It's five seasons into Fermata and in the middle of harvest, with vineyard blocks, every vintage's lots, a ledger, filed returns and this season's ferments, all invented. You sign up with a passkey and pay nothing. Try anything on it, even what can't be undone in a real winery, and start it over whenever you like. It lasts 14 days and is then deleted. It can't file with the TTB, take a payment or connect your shop, and nothing in it carries over to a real account.
Yes. Fermata is for wineries that file. Everything in it, from the cellar and the lab to the vineyard and the journal, is built around the movements ledger that becomes TTB F 5120.17. The return, the tax classes and the cased-goods book are part of the core software, not an add-on you can leave out.
It builds the form from your movements and reconciles the books before you sign, and a filed period is kept exactly as filed. You still submit it to the TTB yourself, and you decide whether it's right. The software records what happened. It doesn't give advice about what you're obliged to file.
Not the records that belong to your winemaking rather than to your account. The support console is a separate application. Its database access covers only specific tables, and it has no access at all to journal entries, tasting notes, additions, plans or trials. The database enforces this, not just a policy, and every account a staff member opens is written to a log they can't edit.
These are two separate problems, with different answers. Confidentiality: each winery's records are walled off inside the database by row-level security, not by a filter the application has to remember to add. On every code change, a suite of attack tests tries to get through that wall against a real database, and code that fails them can't be merged. Integrity: movements, sprays, the journal and cost entries can't be edited, and the database itself enforces this. A correction is a reversing entry, so no one, including us, can quietly rewrite what happened. You sign in with a passkey, which can't be guessed, reused or typed into a fake page. Getting back in without one takes a recovery code, or an owner of your winery approving it. Our staff sign in to the support console with passkeys too, and it locks itself after thirty minutes unattended. Code is scanned for leaked credentials, and its dependencies for known vulnerabilities, before anything ships. There's no outside audit yet, and we'd rather tell you that than imply there has been one.
Yes. A winery has a team with four roles. Anyone can record what they did in the cellar or the vineyard, fewer people can change the numbers records are judged against, and only an owner signs a return. A consultant winemaker can belong to several wineries with one login, and there's no limit on how many people a winery can have.
It tracks cost the same way it tracks gallons. What you spend goes on a lot and follows it. Blend two lots and the cost moves in proportion. Rack one, and the cost of the gallons you lost stays with the wine that's left, so the cost per gallon rises. Every figure shows how complete it is: a lot with no fruit cost recorded shows as uncosted, not as cheap wine. It doesn't cost a packaging run yet, so this is a cost per gallon in the cellar, not a cost per container.
Only when you press a button, and only the buttons that ask for advice cost anything. They include suggesting yeast for your fruit, assessing a plan you've already built, and generating the fermentation protocol from your plan. The manual lists every one with its price. Each costs a credit, because each is a real request to another company's service. Reading your own paperwork into a form, such as a spray label or a bench sheet, also uses an AI model but costs you nothing. Fermata pays for it, because it's data entry, not advice. Everything else the app works out itself is included and always will be: the protocol's own steps and every weight in it, the schedule, the lab arithmetic, ripeness, the return, cost of goods and every reconciliation. Nothing runs when a page loads, and nothing uses a credit in the background.
No. You can skip any step of setup and fill it in later. Anything missing shows on the dashboard instead of getting in your way. A first vintage is hectic, so the app will record a gravity reading before you've entered a complete premises address.
There's more in the manual. You don't need an account to read it.
News
An occasional email about what's new in Fermata. We'll send a link to confirm your address first, and nothing else until you use it.