Press: After fermentation, the mixture of red grape juice, skins, lees and other solids is pressed to separate the juice from the solids. Because extended skin contact is undesirable for white wines, white grapes are pressed before fermentation.
Press Wine (or Pressing): The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice. Wineries often blend a portion of press wine back into the main cuvée for added backbone.