In winemaking, “directly pressed” refers to a process of producing juice from grapes by pressing the grapes immediately after picking, without allowing them to ferment first. The juice is then fermented to make wine.
Direct pressing is typically used to make white wine, rosé, and sparkling wines. It’s intended to produce a wine that is fresher and more fruit-forward, with a delicate aroma, as fermenting the grapes prior to pressing can result in the loss of some of the more delicate aromas and flavors.
During direct pressing, the grapes are typically crushed and then immediately pressed to extract the juice. This juice is then separated from the skins, seeds, and stems, and the clear juice is fermented to make wine. The juice can be fermented immediately, or it can be refrigerated or clarified before fermentation.
Direct pressing is a winemaking technique that allows winemakers to produce a fresher, more delicate wine. It’s also a technique that reduces the risk of oxidation and bacterial spoilage, which can help preserve the freshness and delicate aroma of the wine. However, it requires more care and attention to detail than the more traditional method, where grapes are fermented before pressing.
