The "ammostamento" or grape-pressing takes place after the grapes have been harvested in the vineyards. This is where the must, or grape juice is obtained. In the past, feet did the squashing but today mechanical means are used. The juice travels along pipelines to vats where the alcoholic fermentation of the sugar is caused by micro-organisms thereby transforming the juice into wine. Alcohol is not present in the grape but is formed only by the fermentation of the sugar.

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