After the grapes have been harvested the work of winemaking begins with the preparation of the fruit for ferment.  The days of foot-stomped grapes are over.  These days a mechanical stemmer/crusher does the work,   first removing the individual grapes from the stems and then gently splitting open the grapes to expose the juice and pulp.

The type of grape determines the next step. Because white wines are not fermented with their skins,  after being crushed the white grapes are pumped into a pneumatic press where they're gently squeezed.  The juice is then pumped into large open-top plastic bins for ferment.  Red grapes are pumped directly into the bins after being crushed and the juice is fermented with the skins, extracting the red color and flavors.