Sy. No. – 13A, Jamakhandi Road,Mudhol – 587313, Dist. – Bagalkot
Karnataka - India
  +91 9686500201/2/3



Our Vision

Perfection is not an inherent gift to wine. Each element ripens and evolves "From Grape to Glass" with treasured experience and tremendous care to vibrant aromas, glorious textures and elegant flavours. Winery aims to be the best vintage wine producer by adopting ancient voyages to Vinland techniques using the most efficient engineering practices As many wineries believe – “Good taste is an important ingredient” the utmost care has been taken to produce the best quality wines. The winery is very well associated with various experts worldwide from the beginning to encash the world class manufacturing and storage techniques for producing and preserving wines.

Wine Education

Wine-making – Fermentation

Grapes harvested

Fermented in either steel or big oak vats. (10-30d)

Fermentation = Natural grape sugar + Natural yeast on grapes >> CO2 + Alcohol + heat


Fermentation stops “automatically” once alcohol reaches certain level (yeast inactivated).

The juice is left in contact with the skin to extract tannins & color (2w) & then run off from top.

Malo-lactic fermentation

2nd fermentation to remove malic acid (predominantly in red wines only)

Malic acid is sour (smells and taste like sharp apples) and need to convert to softer acid – lactic acid.

Wines made fuller & smoother by reduced acidity and chemical stability


Virtually all red wines are blended and percentage varies year-to-year but within defined limits.


Wines are then aged in oak barrels (new and old) for a period of 12 – 24 months depending on wine-maker.

They are “racked” due to settling to remove deposits

Social Etiquettes in Wine drinking

Ordering – Check label, year and approve.

Tasting – Look at cork (smell if necessary). Follow SAF(E) rule and approve for pouring. Females first then males

Pour only just under the widest rim and NEVER fill a wine glass to the top. (Restaurants differ)

Hold the glass by the STEM or the BASE and NEVER by the glass. Swirl at your ease and keep smelling to see any new aroma released. Becomes a Habit!

You will see different glasses for different wines.

Wine Labels

Can be confusing, Most New World wine-makers put the grapes on the label

Old World (France, Spain, Italy…) DO NOT, because the wine itself should appeal and not the label.

Label Jargons

Don’t get fooled by “Superior”, “Grand vin”, “Reserve” OR Limited Release, classic or special which are marketing ploys.

French (Italian) Paradox!

The health benefits of wine have also been attributed to the antioxidant effects of polyphenols (found in grape-skins – more so in red) – antioxidants, such as vitamins C and E, are thought to reduce the formation of fatty plaques in blood vessels. There is also evidence that red wine dilates blood vessels and stops red blood cells from clumping.

Food and Wine

The mix with food & wine can be complex

Food + Wine should complement each other and the order of dishes & wine should is imp.

General guideline is delicate food with delicate (lighter wines) and heavy food with fuller and aged whites.

Some rules to enjoy to taste!

Salty dishes before sweet

Start younger wines and then to older

Lightest to full-bodied ones

Drink whites before red

Don’t do this!



Any fruits used in cooking


Eggs, mayonnaise

Wine Storage

Best to keep wines lying down in cool, dark place. Ideal temp. between 10 – 16C. Humidity between 60 – 75%.

Fridge Whites day before serving.

Champagnes are kept upright.

Away from heat source, vibrations etc.

Wine Decanting

Wine Breathing!

Young and Old wines benefit from decanting.

Young ones will aid oxidation of fresh sulphur and “soften” harsh tannins.

Older one (10, 20, 30years old) will catch “breath” to unfold its bouquet, developing over 2-3 hours in a decanter.

Wine Tasting

Tasting needs concentration

Try to dissect all flavours your mind can recall.

Do not try to hard, get the first impression of anything you can recall. It may be strange – petrol, burnt rubber, pencil shavings.

3 Steps – Sight, Aroma, Flavour (SAF)

Sight (Appearance of Wine)




Downgrade for haze, dull, opacity.

You can “tell” age & maturity of wine by sight!

Aroma (Bouquet)



Look for fruits, flowers, oils, wood (oak or smoked oak), Herbs, Spices (pepper)

Aroma loses with age but that does not mean wine has lost its flavour.

High tannins will suppress bouquet

Should smell of wine!

Flavour (Taste)

Wine Tasting is SUBJECTIVE.

Your point of View – Look for the fruits, wood, herbs, spice, vegetable – you can think of!

Dry or Sweet?

Light, medium or full-bodied?

Acidic, sour (not necessarily bad), buttery?

Weight on the tongue?

Length – from the tip to the end, what is the after-taste, flavour lingering?

Does it dazzle the senses of the taste buds?






Body (Full, medium, light)

And the overall length throughout the tongue

Savignon Blanc

Very distinctive aromatic, grassy white

Melons, gooseberry flavor.

V. popular & successful in NZ


Great white grape

Burgundy, champagne

Fresh, crisp, oakey (sometimes smoked), fruity

Un-oaked variety as well

Buttery, lemon

Nutty, tropical fruit

Cabernet Savignon

Deep color

Blackcurrants, cedar

Herby, minty



Gives the backbone to the wine, structure



Plummy, fruity

Blackcurrant & mint


Blended with Cab. Sav. To soften tannins

Exp. Wines like Petrus, Le Pin are over 90% merlot

Pinot Noir

Main Burgundy


Raspberry, strawberry


Shiraz or Syrah


Blackberry, raspberry

Peppery overtone

Soft, velvety

Growing interest

Sangiovese (Chianti)

Great wine of Italy

Long, full-body, dry and some with bitter after-taste



Our Plantation

Grapes are the main ingredient that makes wine taste the way it does. Grapes do take on the flavor of the soil and grow sweeter in the sun as they hang on the vines. Sun, Soil, Water and Whether conditions were the basic principal criteria, on which varieties were defined. Many thanks to – (NRC)National Research Centre for Grapes for their dedicated experiment on various vine variety grapes for many years with an encouraging results on "basic and strategic research for resolving the major biotic and abiotic constraints affecting the grapes production, productivity, sustain productivity, promote diversification to wine production and other value added products." India has already proven successful at producing good quality wines of popular varieties. Presently, the top five varieties grown in wine hub Nashik are mostly well-known and proven varieties: Cabernet Sauvignon, Chardonnay, Shiraz, Sauvignon Blanc, and Merlot. Winery has grafted the four major premier varieties to start with:

Cabernet Sauvignon


Sauvignon Blanc

Chenin Blanc

Cabernet Sauvignon

Cabernet Sauvignon is the premier red wine grape in the world, also known as King of the ''Noble'' grapes. Cabernet Sauvignon is the dominant grape in the Bordeaux region of France and has spread to every other major growing region like India. The Cabernet Sauvignon grape produces distinctive wines that are tannic and can have long aging potential. When you think of the finest red wines in the world, you often are thinking of wines made with Cabernet Sauvignon. Grape Variety: Cabernet Sauvignon. Cabernet Sauvignon is known in some parts of the world by other names including: Petit Cabernet, Sauvignon Rouge, and Vidure Geography: Produced worldwide in almost every wine growing country. Most famous area is Bordeaux. Viticulture: Best in warm climates. Cabernet Sauvignon is a small dark thick skinned grape that gives average yields. It needs slightly warmer growing conditions than many other varieties in order to achieve maturity. If grown in hot conditions, the wine produced has a jammy, stewed flavor. Vinification: Fermented in stainless steel or oak. Fermentation temperature is not critical because of robustness of grape. Varietal/Blend: Shiraz, Merlot and Cabernet Franc. Flavor & Taste Characteristics: Distinctive blackcurrant flavor dark cherry, cedar, tobacco, black currant, cool climate growth can give green pepper or olive. Up to 18 months of aging in small oak barrels before bottling Cabernet is common in order to achieve more complexity. Style: Well rounded, high in tannin content and ages admirably Body, Dry/Sweet: Mellow; ranges from medium bodied to heavier. Average aging potential: 5 to 10 years in order to achieve peak flavor. It is usually blended with other varieties to make wines with increased complexity.


Shiraz is the premier red wine grape produces full rich wines of intense color and flavor. In warmer climates like Australia, the grape produces wines that are sweeter and riper tasting. In cooler climates like the Rhone valley of France, it often has more pepper and spice aromas and flavors. The Shiraz grape is the most widely planted red variety in India now. Grape Variety: Syrah or Shiraz. This grape is known as Syrah in France and Shiraz in Australia. The grape is thought to be named for a city in Persia (Shiraz) where it probably originated Geography: In Australia, Shiraz has found a real home. France, Australia, California, Algeria, South Africa and now in India Viticulture: Grows well in a range of climates and copes well with warmth. Whether in France, Australia or elsewhere, this grape has shown it can create some fabulous wines in the right conditions. It is important to find the right site for planting and to restrict the growth of the vine and its crop to achieve the best results. Vinification: Traditionally, fermented at up to 35 ºC. Nowadays, often fermented at cooler temperatures in stainless steel vessels. Matured in old or new oak.s Varietal/Blend: Shiraz is a fine quality wine as a Varietal. Sometimes it is blended with Cabernet Sauvignonss Flavor & Taste Characteristics: Intense and complex sweet fruit flavored, particularly blackberry and raspberry, with a peppery overtone. Style: Intense, rich and tannic with a velvety texture. Body, Dry/Sweet: Capable of producing superb wines across the spectrum, but is at its best in full-bodied, intense, deep colored wines Average aging potential: 3-5 years. Syrah usually becomes drinkable at an early age and most are produced for consumption within a year after release (2nd year from harvest). On the other hand, there are Syrah/Shiraz examples of very long lived wines such as Hermitage in France and Penfold's Grange in Australia.

Sauvignon Blanc

The Sauvignon Blanc grape produces wines of distinction in most of the areas where it is grown. It can tolerate greater heat than many varieties. Sauvignon Blanc are higher in acid and often exhibit 'melon' in the nose and tastes. If grown in too cool a climate, it can develop an herbal ('grassy') character in its aromas. Sauvignon Blanc produces large crops and is a low cost variety. New is having notable success with this variety and produces wines that have very high levels of acidity. Sauvignon Blanc is often blended with small amounts of Semillon in order to 'round-out' the taste of the wine. Sauvignon Blanc is especially good when served with seafood. Grape Variety: Sauvignon Blanc. In Loire region of France, the Sauvignon Blanc has achieved the elevated status of ''Noble Grape.'' Geography: France, New Zealand and India. Viticulture: Enjoys a cool climate. Vinification: Californian winemakers tend to minimize the tart, crisp characteristics of European Sauvignon Blanc by ensuring that the grapes are very ripe before harvesting and then ageing them in new oak. Varietal/Blend: Found as a pure Varietal in the Loire, but often blended with Semillon in Bordeaux and the New World. Flavor & Character: Sharp, tangy, gooseberry is the predominant flavor. Also has an undertone of grass, nettles, elderflower and asparagus. Style: Depends a lot on the country of origin, e.g., New Zealand Sauvignon Blanc tends to be tangy and sharp; Chile produces softer styles. Body, Dry/Sweet: Has a natural acidity. Used in dry, medium sweet and sparkling wines. Average aging potential: Best consumed when it is young and fruity.



Elite Vintage Winery India Pvt. Ltd. is based in North Karnataka, looking for dynamic and efficient professionals to handle wide range of challenging roles - from grape to glass. Candidates must have strong communication skills and computer knowledge. Interested candidates can forward their resumes to

Accounts Executive

Qualification: B.Com/ M.Com

Experience: 5-6 years

Location: Mudhol

Assistant Winemaker

Qualification: MSc in Chemistry/ Microbiology/Biotech

Experience: 3-4 years

Location: Mudhol

Production Executive

Qualification: BSc. Chemistry

Experience: 2-3 years

Location: Mudhol

Assistant Viticulture

Qualification: MSc. Agriculture/ Horticulture

Experience: 3-4 years

Location: Mudhol

Nursery In-charge

Qualification: MSc. Agriculture/ Horticulture

Experience: 3-4 years


Marketing Executive – Retail & Institutional

Qualification: MBA

Experience: 8-10 s years

Industry Preference: Wine & liquor industry

Location: All the districts of Karnataka

Tele Sales Executive

Qualification: Graduate

Experience: 2 years

Location: Mudhol


Qualification: Diploma/ITI

Experience: 4-5 years

Location: Mudhol

Executive Secretary

Qualification: Graduate

Experience: 3-5 years

Location: Mudhol

Interested candidates can forward their resumes to



Elite Vintage Winery: Past Achievements, Future Plans

Karnataka's wineries have been attracting a good deal of attention lately what with Grover Vineyards' tie up with Vallée de Vin, KRSMA Estates winning critical acclaim for their wines, and the high profile launch of SDU Winery. Yet working quietly in the background, the Elite Vintage Winery looks as if it could well be one of the players shaping the future of wine in Karnataka.

MD Vinod Guraddi and the other members of Elite's management team have already proven themselves by meeting a series of tough deadlines in order to bring first wine to market in 2009. This was achieved in part by technical assistance from market-leader Sula Wines and it's good to see different players sharing their knowledge and expertise. Ultimately the free exchange of such information can only be good for the industry as a whole as it seeks to raise standards and improve efficiency.

The initial winery capacity of 430 thousand litres was expanded to 730 thousand litres in 2011 and there are plans to add additional capacity next year. This has allowed the winery to ramp up production which it is hoped will break the 0.5 million litres mark in 2013-14.

Elite's wines are currently only available in Karnataka, but their marketing efforts have enabled them to record significant year-on-year increases in dispatch to market. Shipments to the Karnataka market totalled just over 60 thousand cases in 2012-13.

The excess that has occurred between production and dispatch to market has been considerably alieviated by the ongoing relationship with Sula Wines. Sula has shown great confidence in Elite by purchasing bulk wine from them which has then been utilised in Sula products sold in Karnataka.

Wines marketed under the Elite label should soon become more widespread as they are already registered to retail in Andhra Praesh and have plans to register in Kerala, Tamil Nadu and Pondicherry. Prices have been fixed at a number of different price points in an attempt to attract a broad range of consumers. Current prices are Rs100, Rs160, Rs280, Rs380 and Rs480.

There are now a number of other wineries based in northern Karnataka (Nisarga, Hampi Heritage, Krishna Valley, Rico) as well as those based further south. With the domestic market not expanding as fast as some had predicted, and unsold wine remaining in tanks, it's doubtful that a number of these will escape another industry shakeout. Elite-Winery-2a Elite's backers appear to recognise that success in the wine business is a long haul process and have confidently drawn up plans for a future winery. An attractive building coupled with visitor facilities would certainly be a welcome addition to the Krishna Valley wine region.




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  Sy. No. – 13A, Jamakhandi Road, Mudhol – 587313     Dist. - Bagalkot ,Karnataka - India

     +91 9686500201/2/3
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