The weighing is performed at the time of the grapes entering the canteen. They use a common scale, which corresponds to the size
production. It is an important step because, from it, you can make predictions about the process, the time and
expenditures. These predictions give a margin of safety to the winemaker. On average, it can be said that the quantity of wine
equivalent to 70% by weight of the amount of the grape.
After weighing, the grapes are immediately crushed. The purpose of crushing is to break the film of the fruit and allow
the output of the juice or must. Result of fermentation of wine wine.
The crushing can be done in several ways: manually, feet, or mechanically, or by esmagadeiras
presses.
Nowadays crushing with his feet practically ceased to exist. By tradition it is still practiced in some regions
Portugal. The crushing with the feet is called step. The step is made in large boxes of masonry constructed from
ground level. Men and women walk on the grapes placed in these boxes and crush. The step is no longer
used due to hygiene problems and its economic infeasibility.
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