When the winemaker decides to stop the maceration after having obtained the desired structure, he runs off the liquid phase from the vat, called “free-run wine”. The solid phase is placed in the press where the “press wine” is extracted. This wine, richer in tannins, is then blended with “free-run wine” in the proportions chosen by the winemaker according to the vintage, the potential of the harvest, the correct adjustment of his machine with a more or less marked pressing force and its longer or shorter duration. The goal is to extract just enough tannins to obtain the desired structure and to find the right dosage to respect the full potential of the wine. There are several types of presses. At Château Fleur Haut Gaussens, Hervé Lhuillier uses a vertical press which allows him to maintain the quality of his wines.