This video shows how we press our must which is our Pinot Noir grapes after they have been crushed, destemmed and sulfite added and primary fermentation which converts the sugar into alcohol. At this time when we press our must we end up with 100% juice but at this time we transfer all the juice into vats (usually 32 gallon food grade vats) and let the majority of solids fall out to create what is called the gross lees. After a few days we rack (pump) the juice off of the gross lees and usually transfer into oak barrels to start the aging process. Barnello Wine