After 'free-run' wine is drained from fermentation tanks, the remaining grape pulp (aka, 'must') is pumped into a wine press. The hydraulic bladder or basket press extracts the remaining wine which is transferred to separate barrels for use in blending after twenty months aging in French oak barrels. The modern wine press leaves behind grape skins that are completely dry after they exit the winery, as shown here. These harvest operations add a cherry-like aroma to the air around Napa Valley every Fall!
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