Press

The press, mounted on rails, is positioned beneath the open hatch of the fermenter. The rotation of the fermenter is then reversed, so that its internal helical fins expel the fermented fruit, which drops into the door of the press below.

The press comprises a steel tank containing a pneumatic bag that, as it expands, gently presses  its load of 20 tonnes against sieves through which the juice or wine can run. The judgement of the winemaker is critical in determining the pressure and duration of the pressing cycle required to elicit the optimum flavours, without extracting excessive, bitter phenolics from around the seeds. Each tonne of grapes generally yields 720 to 750 litres of wine, and the remaining solids, or marc, are discarded. Each load takes about two hours to press.

The white juice proceeds to clarification, while the red wine completes its fermentation in tank or barrel. When no further nutrients are available, the yeast cells settle to form lees, from which the wine is racked, to begin its maturation in barrels.