Press Fractions

When grapes are pressed, the juice comes out in distinct fractions depending on the pressure applied. Each fraction has a different chemical profile and quality level.

Free-run (Vin de Goutte)

This is the juice that flows freely under the weight of the grapes before any mechanical pressing begins. It is the finest fraction — lowest tannin, brightest colour, most delicate aromatics. Many premium winemakers use free-run only for their top cuvées.

P1 — Light Press

The first press fraction, extracted at low pressure (typically <1 bar). P1 contributes body and complexity with moderate tannin. Often blended with free-run.

P2 — Medium Press

Higher pressure extraction. P2 has significantly more tannin and phenolics. Used in more structured, tannic reds. Can be harsh on its own.

P3 — Heavy Press

Very high pressure, extracting the last juice from the grape marc. High in astringent tannins and harsh compounds. Generally used for blending structure in commercial wine or distilled for marc/grappa.