After the harvest it was time to make the juice. Using some simple traditional grape pressing and crushing machinery we were able to make about 150L of verjus. The pressing machine is Italian with a beautiful slatted wood exterior. It is all hand powered with a bit of hydraulic pumping thrown in to increase the pressure on the grapes and get as much juice as possible out.
Prior to going in the press all the grapes are put through the crusher which washes them and breaks them down quite a bit. The final step uses our ‘high-tech’ filtering system to get out any residues before they go into the large canisters before bottling.