Ahem - yes, the gentle moving of the precious juice using nothing but the force of gravity
that delicately transports the crushed grapes.
I should be in marketing.
No, get it into the press as soon as you can to get as little contact with oxygen as possible.
This is the press just befor it's closed up and started. It works like a huge balloon that gently crushes the grapes as it inflates. The first portion goes off for the sparkling wine as it has to be very very lightly pressed and the last third will be used for still wine which needs a bit more body.
If we have time we are going to call in to see how the wine is getting on at the end of this week which is going to be emotional. it's very easy to forget that it's there. It's very early to taste but we should be able to get some indication of how it's going to end up.