The basket press in action. Surrounding it with a glass perspex screen (most visible on the top) not only catches skins as they are squeezed out, but also keeps in the carbon dioxide regularly dispensed over proceeding to minimise oxidation. It may look dramatic, but the press is very gentle and very slow. Just to be sure, the juice is tasted frequently towards the end of each pressing for any trace of bitterness.
Juice collects in the white bucket and is pumped away to a cuve through the purple tube.
The basket sits on a trolley so it can be wheeled out of the press mechanism to be topped up with more grapes and eventually emptied.
Despite these precautions, skins can be ejected indiscriminately - in this case on Peter's second shirt of the day. Even the ceiling took a minor hit.
I calculate the skin contact with the juice to be about 90 minutes on average. Long enough to give the wine a seductive colour plus impart a hint of grape tannin.
At the end of each pressing the cage and staves are removed to reveal a "cake" of skins and stalks. It's prised apart and loaded onto the tractor to be returned to vineyard.
The stalks help the release of juice during pressing.
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Rather like a big party, there's all that washing up and cleaning to be done at the end, and some happy winemakers.