After completion of the alcoholic fermentation and a certain maceration time, the red grapes are pressed.

34KB 37KB	Central to the LINGENFELDER winemaking philosophy of careful handling and minimal intervention is the use of especially designed stainless steel tanks for our red fermentations. The idea is to pump the wine as little as possible. The fermentation tanks are elevated to a height of 2.5m. To empty these tanks we need only move the Press underneath the door and let the grapes fall directly inside.
29KB 34KB	Only at the end will an auger help us to empty the tank.
23KB	View from the top into the fermentation tank.
26KB	Once the tank is empty we start the Press. The Press cycle take about 2 hours to complete. Afterwards, the so called marc or pomace is transported back into the vineyard where it is used as a natural fertilizer. (See also: Addition of Organic matter)
37KB	After pressing the Marc looks like this.