Pressing comes directly after the crushing and destemming processes. It allows the separation of the must from the grapes’ skins and seeds. White grapes are immediately pressed after the crushing, while red grapes first ferment in contact with their skins for many hours or days, in order to extract all the fundamental components that determine the wine’s color, structure and aromas. A specific case is represented by rosé wines, that are immediately pressed and separated from the skins in order to prevent an excessive passage of color to the must.
“OINOE uses a soft press of the latest technology. Before the destemming process, the white grapes are also added with solid carbon dioxide (solid ice) which sublimating eliminates the oxigen and avoids any oxidation during the crushing and the elimination of stems.”