Crushing

What it is: Once separated from the stem the fruit is crushed to extract the must.

What its purpose is: When crushing the berries, we obtain a larger amount of must. This will result in a more efficient extraction of must in the case of the white grape, which goes directly to the press, and in the case of reds, which macerate in the vat together with the skins (of the grapes), it allows for greater maceration, as the must is in contact with the skins.