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	Previous Page | Page 2 of 5 | Next Page Crush The grapes are dropped into a crusher. This crusher also separates the stems from the grapes and juice. The juice/skin mixture (called "must") is then pumped into stainless steel tanks. The juice and skins are refrigerated in the steel tanks for approximately 24 hours before the skins are pressed. Press For White Wine... In this bladder press the skins are gently pressed, squeezing out the sugar-rich juice prior to fermentation. Pressing involves literally pressing the remaining grape mass and collecting the liquid gained from squeezing the mass together. The skins and stems are returned to the vineyards where they are mulched back into the soil. For Red Wine... When skins are removed, the wine rich skins are gently pressed to extract the remaining red wine. The winemaker then determines how much of this very concentrated pressed liquid he/she will add to the wine to create added tannin, character and longevity. NOTE: Some of this content was adapted from Joseph Filippi Winery in Rancho Cucamonga, CA, who has taught us some key elements about the wine-making process. 2 for 1 Wine Tasting Coupon Private Events at Wilson Creek "Wine 101" Tips How our Wine is Made View Our "Crush" Photos Home | Wine Shop | Wine Club | The Winery | Weddings | Events | Custom Labels | Concert Series | Fun Stuff | Contacts Phone: 951-699-WINE (9463) 35960 Rancho California Rd., Temecula, CA 92591 Copyright 2008 Wilson Creek Winery & Vineyards. All rights reserved. Privacy Policy | Terms & Conditions | Florida Tax Form