Kathrin oversees the production of Monsoon Valley Wines, the leading premium Thai wine brand, as well as various products under Siam Winery.

Kathrin studied viticulture and oenology in Udine (Italy) and Geisenheim (Germany) acquiring double diplomas from both institutions in 2004. She began her career in the wine industry as a Cellar Hand and Assistant Vineyard Manager at Winery Villa Gutenberg, in Germany, in 1999.

In 2001, she moved to Italy and had the chance to work at several wineries including Laboratory Dottore Diust as Assistant Wine Consultant and Laboratory Technican; Assistant Winemaker and Assistant Vineyard Manager at Azienda Borgo del Tiglio; Assistant Winemaker at Azienda Pighin in Udine; and she was then promoted to become Chief Winemaker at Azienda Dievole, reknown producer of prestigious Chianti Classico. Her expertise in wine is not limited to the European wine industry. In 2005 and 2007, she had the opportunity to participate as associate winemaker during two vintages in New Zealand. Kathrin considers these experiences highly important as they helped open her eyes to new technologies, techniques and traditions in the new world wine sector, helping her to understand other cultures.

These outstanding experiences and her intimate knowledge of wine, led to her appointment as Siam Winery’s Winemaker in 2007.  Here she is responsible, working with Siam Winery’s consultants and staff, in guaranteeing the highest level of professionalism in winemaking as well as the best possible quality in every bottle of Siam Winery’s premium wines.
 

Suppached works with the resident winemaker (Kathrin)and the viticulturist team in the production of the award-winning Monsoon Valley wines from Hua Hin Hills Vineyard, as well as other Siam Winery products

In 2005, Suppached acquired a Bachelor’s degree in Biochemistry (1st Honor) from Kasetsart University, Bangkok and was granted a scholarship from Erasmus Mundus to continue his Masters degree in International Master Vintage at Ecole Superieure d'Agriculture (ESA), Angers, France. He spent over 2 years at ESA, one of the France’s most famous institutions for agricultural education in the fields of agriculture, viticulture, agribusiness, land-use planning and the environment. While there, he studied Enology, Viticulture and Environment, Economy-Marketing & Organization of the Wine Sector as well as Wine Terroirs in many European countries including Spain, Switzerland and Italy.

In 2007, he began his career in the wine industry at VITINET.COM, Bordeaux, and was responsible for project development and elaboration of methodology. He also took part in the Ligers Wine Competition 2007 as a judge. In 2008, he had the chance to work with Inter Rhône in the Technical Service department in the vinification in experimental scale and also communicate these useful techniques in winemaking to local wine-producers.

Prior to joining Siam Winery, Suppached worked with Domain Alain Chabanon, Montepeyroux, in overseeing the harvest and wine-making process. Once Suppached realized it was time to move back to Thailand he received a chance to be part of Siam Winery, one of the leading Thai wine producers, as an assistant winemaker. Here, he brought his expertise and knowledge in wines to improve the verification of White, Rose and Red wines as well as oversee cellar management.
 

Chanon supervises the operation, production planning, and bottling of still wine products and works with winemaker team.

In 1999, Chanon graduated in Bachelor’s degree in Food Science and Technology from Kasetsart University, Bangkok and began his career in food supplementary company as production supervisor for  1 year. 

In 2000, he got a great opportunity at Siam Winery, the company is in his passion job. He worked as Wine Cooler Production Supervisor and was assigned to supervise fermentation plant which there are 60 tanks of 25 metric ton size and 200 of 10 metric ton size.  Chanon learned to make good wine and control all quality criteria in each process step from fresh grape to wine. He also had to monitor, improve %yield of the process and production efficiency.   

In 2006 during work at Siam Winery, Chanon had studied in MBA master degree to apply management and business tools to his job.  He could also contribute better operation performance and improve people management.

In 2008, Chanon has rotated to a new challenge job that is responsible in Still Wine Assistant production and planning and bottling.  From his strong experience in making good wine and operation management, he much dedicated to this job and response to the company goals efficiently.

In addition, during work at Siam Winery Chanon got the great chances to be trained about wine making and visited in many wineries across the world as Gallo winery USA (the Livingston Winery and Fresno Winery), be trained in wine bottling process and machines of Bag in Box in France, be trained in Kaizen management in Japan, and etc.  Every time he learned the new knowledges/know how/techniques,      he has applied these he obtained to still wine production process at Siam Winery.
 
 
 
 
  Harvest:
Harvest time is the defining moment in the winemaking process. Grapes are harvested during the cool morning hours and moved to the winery in open bins.  At Siam Winery, all of the grapes are harvested by hand to ensure that only the best grapes arrive at the winery.
 
 
 
  De-Stemmer/Crusher:
Grapes are transferred to a stemmer/crusher where the stems are removed and the grapes are crushed. Some grapes may bypass the stemmer/crusher and go directly to the press for whole berry pressing.

 
 
 
 

Fermentation:
After crushing and de-stemming, the juice from the grapes is put into the fermentation vats, where alcoholic fermentation takes place (the conversion of sugar into alcohol and CO2). At Siam Winery, fermentation vats vary in size between 300 and 1200 gallons. Some wines are fermented in small oak barrels. Yeast is added to start fermentation.

Siam Winery uses a wide variety of specialized wine yeasts from top sources in the United States, Germany, and France.
 
 
 
  Ageing:
After fermentation, the wine is transferred or "racked" into a different vessel. In some instances, the wine is aged in stainless steel tanks. In other instances, the wine is put into oak barrels where it will continue its development until bottling. After barrel ageing and prior to bottling, the wines are fined and filtered to help stabilize and clarify them.
 
 
 
  Bottling:
This is the last stage before the slow and relatively lengthy ageing process. Wines are bottled in a sterile environment, and sealed with a cork. At Siam Winery, the air is removed from the bottle's headspace immediately before the cork is inserted.
 
 
Siam Winery uses a wide variety of specialized wine yeasts from top sources in the United States, Germany, and France.
 
   

Winemakers and winegrowers at Siam Winery are united with the mission to produce Thai wines at its best quality.
 
  Kathrin Puff
Resident winemaker from Germany

Kathrin oversees the production of Monsoon Valley Wines, the leading premium Thai wine brand, as well as various products under Siam Winery.
More Detail


 
 
  Chanon Archlaka
Siam Winery’s Assistant Still Wine Production Manager

Chanon supervises the operation, production planning, and bottling of still wine products and works with winemaker team.
More Detail

   
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