The primary fermentation process is complete. Now is the time to press the wine into barrels. This is where the heavy lifting begins. We press all of our juice, skins and seeds in our bladder press. A bladder press is a softer process than a standard grape press and yields a juice with fewer tannins, due to it not crushing the seeds. The juice is then pumped into either French, Hungarian or American oak barrels, depending on their varietal. At this point, wine samples are sent to the the lab and we inoculate for malolactic fermentation. This will soften the acids and give a better mouth feel to the final product.