The part of the juice that runs freely from wine grapes before pressing.
In wine making, it is the juice that appears after crushing, but before pressing. It is the highest quality juice for wine making.
The juice released after the grapes are crushed. It is usually a higher quality than "press juice", which is obtained by squeezing the grapes.
Juice that runs freely from grape bunches without applied mechanical pressure. Usually of the highest quality because it contains less tannin from skin, stalk or seed material.
The juice that runs freely from the grapes due to the natural pressure created by the mass.
Juice obtained from grapes that have not been pressed.
wine that is allowed to flow by gravity from the fermenter. It is considered lighter and less rich than press wine, but is often blended with it to arrive at a balanced product.
The juice produced by the weight of the grapes before any mechanical pressure is applied.
After grapes have been de-stalked and crushed, juice runs freely (without pressing). This juice is the cleanest and believed to be the most flavourful.