Once the manta is totally down, due to density loss and release of carbon gas during alcoholic fermentation, it is time to start the pressing. This is the 'dirtiest' and the most physical part of wine making. The electro-mechanic device spares us some labour, but there is plenty of manual work to be done. And we do it. Slowly.

The wine is pressed on the upper floor and taken down by gravity to the storage area, five metres below. There it is stored in seven vats, three of 5.000 litres, one of 2.500 litres, one of 2.000 litres and two of 1.000 litres each. The two smaller vats are always filled up as the lid goes down with the content. The remaining five vats have nitrogen valves so that the wine does not get in contact with oxygen. Such contact, which is crucial in the beginning of the process, may be fatal at this stage.