The Art of Pressing Grapes: Winemaking 101 in the Russian River Valley

Peeking behind the scenes at Balletto Vineyards: The act of pressing is not merely a mechanical step, but a delicate art that plays a crucial role in defining the taste, aroma, and color of your favorite wines.

Understanding Grape Pressing

Grape pressing is the process where the juice is extracted from the grapes. It's a critical stage in winemaking. Even the smallest of decisions made during this period -the presence of grape skins, seeds, pressing strength, the timing of when the grapes are crushed to begin with- will go on to affect what kind of wine will be created..

The pressing technique varies for red and white grapes due to their inherent differences.

White Grape Pressing

White wine is made using only the grape juice, not the skins. Therefore, the pressing happens before fermentation. Once the grapes are harvested, they are de-stemmed and crushed slightly to open up the grape skins. The juice is then promptly separated from the skins for pressing.

From here, the exact method of white wine pressing will vary depending on what kind of press is used and what flavor the winemaker is aiming for

Balletto Vineyards employs modern presses to gently inflate and squeeze the grapes against the sides of the press, extracting the juice without crushing the seeds which could release bitter tannins. The juice then undergoes a process called 'settling', where solids are allowed to sink to the bottom. The clear juice on top is carefully transferred, ready for fermentation.

The Red Grape Pressing Process

Red wine production at Balletto Vineyards is a different story. The color, tannins, and flavor of red wine come not just from the juice, but also from the grape skins. Therefore, after the red grapes are harvested, de-stemmed, and crushed, the resulting 'must'—a mixture of juice, skins, seeds, and pulp—is directly moved to fermentation tanks.

The fermentation process begins with the yeast consuming the sugar in the grape juice and converting it into alcohol. Due to not being removed like in the white wine process, the grape skins will periodically float to the surface, forming a 'cap'. This cap is periodically pushed back into the must to ensure the maximum extraction of flavor and color.

Once the fermentation is complete, the liquid is drained off for aging, and the remaining solid mass of skins and seeds is then pressed to extract any remaining juice and wine. This is often used to produce a more robustly flavored wine, known as 'press wine', which may be blended back into the main batch to add complexity.

Sustainability in Pressing

After the pressed wine is removed the leftovers still remain, a rosy mixture of all the solid remains of the grapes after pressing for both the white and red wines, also known as ‘grape pomace.’

Balletto Vineyards, as a result of our roots in vegetable farming, use our grape pomace the same way any farmer would, we toss it back in the field!

All grape pomace at Balletto is composted for 9 to 10 months before being spread back onto the vineyards. Incorporating this grape pomace into compost helps improve soil structure, increases soil nitrogen, helps with positive microbiological activity and provides other micronutrients to the soil. This practice not only reduces waste but also enriches the soil, contributing to the high quality grape growth.

WINEMAKING 101 IN THE RUSSIAN RIVER VALLEY

The art of pressing grapes is a fascinating blend of science, skill, and a dash of intuition. Each decision, from the type of press used to the timing and intensity of pressing, can dramatically alter the final product. So, the next time you sip your favorite wine, spare a thought for the crucial process of pressing - the unsung hero in winemaking.