The secondary juice is subsequently pasteurised (8) and mixed with the primary juice.

This mixture is then divided into pulp and primary juice (2).

The “musts” (the juice) are collected separately: the “cuvee” (first juice) then the “pruning” (the following juices).

The name given to the first juice that comes from out of the press.

Only the first juices, the clearest, are kept to elaborate the rosé.

This champagne derives exclusively from the first batch of black grape juice.

The liquid portion (211) is then fractioned using a number of fractioning devices (225, 230, 245, 260, 272, 274) to produce secondary juice (275).

The first juice is processed in order to obtain a clarified and demineralised sweet juice having a colour lower than 45 ICUMSA and having a conductometric ash content lower than 0.4 %.

This operation makes it possible to recover a very concentrated pure juice which is mixed with the first juice obtained during centrifugation.

This technique enables the recuperation of a pure, highly concentrated juice, to be mixed with the first juice obtained during centrifugation.

This technique enables the recuperation of a pure, highly concentrated juice, to be mixed with the first juice obtained during centrifugation.

This operation makes it possible to recover a very concentrated pure juice which is mixed with the first juice obtained during centrifugation.

We tasted our first coconut juice, well it wasn’t great!

From the first, it’s possible to taste the bitter juice of prejudice.

The first tiny Juice Press opened in the East Village in April of 2010.