Pressing represents an extremely delicate phase, especially in the production of wine. This process is necessary both in the processing whites, for the extraction of the grape must from the berries, and in that of reds, for the extraction of the wine contained in the pomace at the end of fermentation.

 

Pressing can be performed in the most disparate ways, from the traditional vertical pressing methods to the most modern and delicate pneumatic presses, reducing product alteration to the minimum.