Fermentation is conducted in contact with the skins of the grape in order to extract color, fruit intensity, and nuance. In order to extract the maximum fruit intensity and color, the wine is pumped over several times during the day. Wine is brought from the bottom of the tank, and exposed to the cap of floating skins. The wine is allowed to flow through the cap, acquiring greater intensity. The must is gently pressed to separate the juice from the skin and pulp of the fruit.
Modern presses replicate the action of the team of grape stompers of old.
A rubber membrane gently forces the skins against the perforated side of the press, allowing the juice to flow. Neither rubber membrane or human foot will crush the grape seeds, insuring that bitter flavors, and unwanted oils are not released into the juice. Once pressed, the juice is ready for fermentation.