After I punched down the grapes in the fermenting tun one last time, we scooped the grape slurry into the press. The juice runs out first, and we call that the free run, juice leaving un-pressed the skins at this time. Then after the free run we start pressing the skins to get every drop of delicious wine!
The picture to the left is the remains after pressing called the pomace. We will spread the skins back into the vineyard as fertilizer.