Pinot Noir is pressed just before fermentation is complete with residual sugar about 3 or 4 percent. At this stage the solids, the must, are treated very delicately and pumps are not used to prevent damaging the skins and releasing undesireable components.
This is a short video — from fermenting tank to wine press.
[kml_flashembed movie="http://www.lafondwinery.com/movies-flash/pressing/pressing2007.swf" width="500" height="400" wmode="transparent" /]
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