Wines - Eno Wines

Pressing the must

Once we've pulled out as much freerun wine as we can, we bucket the must into the press. Here you can see more freerun coming off the press. Once the press is full, and the freerun slows to a trickle, we fill a bladder inside the press with water. We apply enough pressure to force a great deal of wine from the must, but not enough to crush the seeds or skins, which can increase the tannins and bitterness.

Photo courtesy Nathan Arnold.

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