After the free run juice* has been pulled out of the mix the remaining pomace* is placed in the press pictured above and gently smooshed*. Remaining juices within the pomace run through the small slits in the press cylinder while the solids are compressed into a cake-like cylinder that will be spread out and composted back into the vineyard. The juice, called the press run, is typically considered to be of lower quality than free run juice as it tends to have a harsher tannic character. The press juice may be used to produce a more table-oriented* wine, or blended in small quantities to add structure to the typically less tannic free run.
*juice that drains off naturally from freshly crushed or fermented grapes
*grape skins, pulp, seeds and other solids
*a very technical industry term for pressing