The Cellar · Loveland, Colorado
Where the product is perfected
A few minutes from the tasting room there is a building most guests never see, where the wine ferments, the cider comes off the tanks, the barrels rest, and every batch gets tasted before it earns a label. You drink this part of Sweet Heart all the time.
Clean by design
A clean room, on purpose.
Great wine and cider is mostly good housekeeping. The production floor is built around that idea: clean surfaces, controlled airflow, barrels stored and tracked in one place, and clear lanes so people and pallets aren't fighting for the same six feet.
None of it is for show. A clean room is how a wine keeps tasting the way it should, bottle after bottle.
- Spotless floors and managed airflow
- Barrels organized and tracked, not stacked and forgotten
- Pallets and people on separate, marked paths
- A quality check at every hand-off
Consistency at scale
The bottle you loved last year should taste like itself this year — and the year after that — perhaps even better
Most wineries hit a wall when they grow: make more, lose the plot. We’d rather not. Production runs on a steady schedule, we forecast what each season needs, and one person owns quality at every stage. The goal is almost boring, and that’s the point.
Under one roof
Room to grow into.
Wine and cider, fermented and finished
From tank to bottle, start to finish, on site.
Cider, straight off the tank
Our fastest-growing program runs here too.
Kegs, cans, and bottles
Packaging for the tasting room, events, resturaunts and the shelf in stores.
Barrels, aging on their own time
Stored, tracked, and left alone until they're ready.
We receive our grapes at the winery on Highway 34, where crushing and processing begin. Visit Loveland.