Pumping From The Crusher
With the aid of gravity, grapes are pumped from the crusher to the fermenter. The winery's new variable speed pump is very gentle (it is also used in some applications
to pump small live fish). In transferring the de-stemmed fruit to the fermenter, they do not want to grind or break grape skins beyond what occurs in the crusher-stemmer. Again, the reason for this is less bitterness and more elegance.