Press wine

Press wine
During the winemaking process the wine must be taken from the grape solids - pips, skins, pulp and stalks.

Press Wine (or Pressing): The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice.

Press Wine
When making wine, the juice that is extracted without pressing is of the highest quality, and is called "free run." In order to extract the rest of the juice, the grapes must be pressed. This is often done multiple times.

Press wine: that portion of the wine that is pressed from the skins, pulp, etc., after draining off the free run wine.

Press wine: Wine obtained by pressing newly fermented red wine from spent pomace. It is invariably more tannic than free run wine.

press wine...
The "pressing" is the juice extracted from the grapes under pressure. It has more flavour, a stronger smell, deeper colour and more tannins than free-run juice.
pricked...

Press wine
Press wine is the juice extracted by pressing the grapes. Contrast this with the higher quality free-run wine obtained without pressing the grapes. Press wine contains more tannins than does the free-run wine, and may be bitter.

In some cases, the press wines are simply combined with the free run wine (or the two juices are mixed and fermented together). This is done when the press fraction consists of only lightly pressed material, which is low in phenolics anyway.

Think of Bordeaux for instance, and how the press wines - the robust, dark, inky, tannin-rich final pressings - are blended in very judiciously.

pressing, important winemaking operation involving literally pressing the juice (white wines) or astringent press wine out of the skins. The quality of the resulting juice depends on how hard the grapes are pressed (as explained on p 67).

Depending on the winemaker taste or the local habit, free run wine and press wine are blended or treated separately.
Malolactic fermentation ...

The skins and pips are then removed from the vat and pressed to release the 'press wine'. The latter can sometimes be excessively harsh and tannic, but on other occasions it can be blended with the free run wine to improve its body.

A cuvée wine may be numbered, indicating that the winemaker assigned a unique number to that blend. The word cuvée may also be used in terms such as "vin de cuvée", "cuvée speciale", or "tête de cuvée" to indicate a first-press wine or a wine that ...

A bit of "free run" juice is allowed to pour and then the remaining must is squeezed, yielding "press wine". The wine is clarified and then transferred to oak aging barrels so that it may mature.

See also: Wine, Fermentation, Press, Grape, Alcohol