Draining and Pressing
October 2, 2012
We’ve just completed our first red fermentation for the year, which means that it’s time to drain and press the Monte Rosso Zinfandel!
The purpose of draining and pressing the must is to separate the wine from the skins. During fermentation, carbon dioxide produced by the yeast floats the skins to the top of the tank, forming a mass of grape solids called a ‘cap’. Since most of the skins are in the top of the tank, the bottom of the tank is mostly wine.
Once the tank is drained, we start digging out the skins and loading them into macro bins.
As you can see, the skins are still pretty wet when they come out of the tank. Pressing gets the last bit of wine out of the skins.
We will be picking again soon, be sure to come back and see what we’re up to!
Amapola Creek is Richard Arrowoods’ latest winemaking project, to visit the Amapola Creek Winery main site, please click here.