The first grapes we picked have been fermenting and are finally at the correct levels so we need to drain the tanks, remove the skins and then store until the next step (bottling for our IGT Rosso Toscano or putting in oak barrels for our Chianti Classico, Chianti Classico Riserva and IGT Super Tuscan).
When the tanks are drained, the skins sink to the bottom. We need to pull out the skins and pump them into the press. In the old days, the presses were very stong but the newer presses are very delicate so this is why they need to be ground up first. While the skins are being pumped out, we need to keep adding a little bit of the fermented grape juice to keep it all moist enough to go through the tubes.
You can see the process in action here on You Tube
This is definitely a 2 man job!