Drawing off
'Svinatura' is the term that describes the process of separating
the juicy solid parts of the grape from the liquid part of the
must. Red Grapes: The liquid part in the fermentation tank or
fermenter, depending on the method of vinification the winemaker
has pursued, is poured off into another tank where it will begin
full fermentation. This must is called 'il fiore, 'the flower'.
What remains in the tank
The soaked skins and pips and other solid matter, is passed into
the press where the remaining must will be extracted. This 'vino
di torchio' 'pressed wine' will make up 15% of all the wine obtained
from the grapes.
White grapes
unless for special reasons never undergo maceration. Following destalking
and pigiatura, they pass straight to the press. Pressing of white
grapes is limited to freeing the sweet juice found in the pulp,
avoiding the extraction of any juices from the seeds and skin.
Pressing
Essentially the grapes are loaded inside a conical drum, and a huge
inflatable diaphragm fills with air and gently presses the soaked
pomace, releasing the juice. The press is fully programmable and
guarantees automated control over the intensity of the press-cycles.
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What remains in the press
The pomace, the skin and seeds that are left in the press, are sent
to the state owned distilleries where it will be transformed into
alcohol.
Il torchio
Il torchio is the traditional press. It is a slow, but reliable
method used by the home wine maker, and small wine producers. The
press is loaded with the solid parts and manually operated.
Photo: The traditional press
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The pressing cycles
The soaked pomace is subject to the first pressings. These press
cycles make up 10% of the total wine. This must differs little from
the 'the flower' though it is usually richer in aroma and noble
tannins. This must, placed in another fermentation tank, makes an
excellent wine as well as a good wine for cutting and mixing with
the 'flower' wine. The third and fourth pressings extract all the
juice present in the skins and pips. This wine is astringent, stalky
and is usually eliminated. It makes up the resulting 5% of wine.
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