How We Do It
After our red wines have completed fermentation, free run juices are siphoned out of our open top fermentors and the remaining must is pressed. We use a membrane press that uses a large inflatable air bladder which extracts a high proportion of juice while still providing a gentle force on the grapes. This prevents seeds from breaking during the process, which would cause bitter flavors to be extracted into the wine. We separate the free run juice from the press juice and use a significantly higher portion of the "sweet" free run juice in our wines. Press juice is added in fractions to add body, grip and structure.