Devatting

Devatting meaning

Devatting is the essential winemaking process of separating red must or wine from the pomace (grape skins, seeds, and stems) during or after fermentation. This process can occur at different stages depending on the winemaker’s desired style and extraction goals. Early devatting, performed before fermentation completion, produces lighter-colored wines with less tannin extraction, while late devatting allows for maximum color and tannin development. The timing typically ranges from 3-5 days for lighter styles to 15-30 days for full-bodied reds requiring intense extraction. During devatting, the free-run juice flows naturally from the tank, followed by press wine obtained by mechanically pressing the remaining pomace. Free-run wine generally exhibits more elegant characteristics, while press wine contributes structure and tannins. The two fractions may be blended in varying proportions or kept separate depending on quality and style objectives. Modern wineries use pneumatic presses operating at 1-2 bar pressure to gently extract remaining wine without over-extraction of harsh tannins. Devatting marks a crucial transition point where winemakers evaluate extraction levels and make critical decisions affecting the wine’s final character, structure, and aging potential.