Processing the grapes includes weighing them in, lifting the macrobins filled with fruit and dumping the grapes into the hopper-elevator. The fruit is metered into the destemmer-crusher where each grape is gently broken open. Grapes that will be made into white or rosé wine will be pumped directly to the press where the juice will be separated from the skins and seeds. The juice is pumped directly to the tank it will be fermented in and the skins and seeds are taken to the mulch pad to dry out. Grapes that will be made into red wine will be pumped as must (juice, skins, and seeds) directly to the tank or open-top fermenter where they will be fermented into wine.