Charosa Vineyards

Charosa Vineyards sits in the Dindori-Niphad-Satara corridor of Nashik district, Maharashtra, at elevations ranging from 610 to 730 meters above sea level. The estate covers 230 acres planted on red laterite soils with good natural drainage, alongside clay loam soils. The combination of altitude and soil type creates the foundation for structured, fruit-driven wines.

• Elevation: 610-730 meters (2,000-2,400 feet)
• Soil: Red laterite with good drainage and clay loam
• Located within the Nashik Valley Wine GI protected area
• Annual precipitation approximately 700mm with monsoon influence

Nashik operates under a tropical wet and dry climate with significant monsoon influence. Charosa benefits from warm daytime temperatures averaging 26°C (79°F) paired with notably cool nights dropping to 7-8°C (45-46°F). This wide diurnal temperature range slows ripening and helps retain natural acidity in the grapes, a key factor in producing fresh, balanced wines at this latitude.

• Average daytime temperature: 26°C (79°F)
• Nighttime lows: 7-8°C (45-46°F), creating significant diurnal range
• Annual rainfall approximately 700mm
• Tropical wet and dry climate with seasonal monsoon

Charosa grows both international red and white varieties across its estate. Red varieties include Cabernet Sauvignon, Shiraz, and Tempranillo, while whites include Sauvignon Blanc, Viognier, and Chenin Blanc. All wines are produced in a fruit-forward New World style, bottled as dry reds and whites. The estate structures its portfolio across three tiers: Reserve at the top, followed by Selections, and entry-level Pleasures.

• Reds: Cabernet Sauvignon, Shiraz, Tempranillo
• Whites: Sauvignon Blanc, Viognier, Chenin Blanc
• Fruit-forward, dry New World style across all tiers
• Three quality tiers: Reserve, Selections, and Pleasures

Charosa employs several innovative winemaking techniques that distinguish it from many of its Indian counterparts. Gravity-flow processing moves juice and wine without pumps, reducing oxidation and mechanical stress on the fruit. The winery uses open-top fermenters and wild fermentation for select wines, alongside inert gas presses and state-of-the-art cellar equipment. Winemaker Ashok Patil oversees production, with Parag Kamat serving as Chief Operating Officer. Production capacity sits at approximately 500,000 to 1,000,000 litres annually.

• Gravity-flow processing used to minimize oxidation
• Open-top fermenters and wild fermentation employed
• Inert gas presses and modern cellar equipment throughout
• Winemaker: Ashok Patil; COO: Parag Kamat

Charosa was established by Ajit Gulabchand, founder of HCC (Hindustan Construction Company), with an investment of over Rs 100 crore. The estate takes its name from the Charosa region and village in Nashik, making it the first Indian wine brand named after its home locality. First vines went into the ground in 2008, grapes were crushed for the first time in 2011, and the first commercial vintage reached market in 2013. The estate competes in a Nashik market dominated by Sula, which holds approximately 60 percent market share, alongside producers such as Grover Zampa.

• First vines planted 2008; first crush 2011; first vintage released 2013
• Promoter: Ajit Gulabchand, HCC founder; investment over Rs 100 crore
• First Indian wine brand named after its own village and region
• Competes with Sula (approx. 60% market share) and Grover Zampa in Nashik