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after fermintation the must goes into the press
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this removes the juice from the solids
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not very high tech, lots of buckets get used
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basket press in action
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it takes about a week to get your hands clean
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shorts, dirty sneakers and an old tshirt official winemaking outfit
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lots of muscle to crank down the must
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and you keep getting more purple
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'free run' wine
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I settle the pressed wine in tubs before going into barrel
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I shoot in a layer of CO2 to protect the wine
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marc is the name for the leftovers, this becomes brandy in France
 
 
 

pressing 'haut tubee'

Paul Romero

November 09, 2006 16:22  0 5 4 3 2 1

 
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