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After maceration is complete, the cellar master and the oenologist decide to empty the tank. It is at this point that the juice is separated from the pomace. The juice is emptied into an underground tank. It is then pumped into a new tank so as to decant the first lees. The wine then undergoes a second fermentation, the malolactic fermentation. |
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| The juice removed from the maceration tank is called the free-run juice. This is the noble juice, very pleasant and smooth. |
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| After the must is pumped out, 1.4m of cap is left at the bottom of the maceration tank. A pommace remover is then installed that serves to convey the pommace via an endless screw to the press where it will be pressed so as to recover the remaining juice it contains. This is the press-wine. |
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| The press-wine is very rich in color, tannin and structure. |
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