Villacana Winery and its distillery arm Re:Find step in. Forget about recycling, this is a project that's keyed to re-using a part of the winemaking process that often is just poured away.
Villicana originally just made wine, but Alex and Monica Villicana eventually realized what seemed like a waste product--the juice from the first light press and de-stemming of grapes--might be used for something. "A lot of boutique wineries will extract a percentage of that free run juice from red grapes," Monica explains, "as the color, flavor, and personality comes from the skins. At that point if we lower the percentage of juice going into fermentation, it actually concentrates our wines."
Want to read the rest then do so at the KCET Food Blog.
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