Candid Wines | Pressing and Fermenting Chardonnay

This is the underside of the press. Gravity pulls the juice along the exterior ribs to the lowest
point on the press where it falls in one neat row.

At the far end of the tray you can see a dark metal screen. This keeps any large pieces of skin
or stem from being sucked into the hose that leads to the collecting tank.

The froth is simply the result of the juice being mixed as it falls. This unfermented juice smells
like apple cider.

Fred listens to the juice to judge the rate of the press. Too loud and he'll turn the motor down.
For all of the Helfer's work, if Fred tries to squeeze the grapes quickly and to extract every last
drop of juice, the result will be an expertly grown, poorly made, disappointing wine. Sun, soil
and all the elements of terroir are critically important. So are good decisions in the winery.

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