The separation of the pressing stages is important to preserve quality consistency in press wines. Separations for red wines are usually made in relation to the pressure level.
For example:
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Stage 1: from 0 to 450 mbar
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Stage 2: from 450 to 1 bar
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Stage 3: from 1 to 1.8 bar
Although there is no general rule regarding press wine quality, the general tendency is for stage 1 press wines to be of higher quality than those from stage 3. However, in some years the opposite is observed, and in other years the stage 2 wines are better.
Another excellent solution to separate the different stages is tasting, which remains an essential tool for the winemaker at this stage. When the profile becomes more tannic or vegetal for example, stage 1 is over and stage 2 begins. The weakness here is the tasting conditions. At this stage the wines are still cloudy, and the tasting temperature and surrounding conditions are less than optimal.
The logistical aspect must not be overlooked here because the more stages there are, the more small volumes there are to manage. Press wines have riskier profiles because of their sensitivity to oxygen and their residual sugar, and so require rigorous monitoring.