Pressing the grapes
Noel demonstrating pressing - initially the cake of grape pulp is easily pressed and plenty of juice is extracted. Naturally the harder the grapes are pressed the more juice is extracted but the quality drops and the juice becomes more astringent. This is why free run juice is generally considered to be better than pressings. Despite that, a certain amount of pressings is sometimes considered desirable to balance the final product - years of experience help here.