This alternative to the traditional crushing unit allows the berry to pass through the gap between two cylindrical rollers so it is deformed until the berry skin tears.

The contact time between the rollers and the berry is shorter than in the traditional system with small-bladed rollers. The different speeds of the rollers ensure the opening of the berry, exposing its inside.

The differential speed of the rollers is adjusted according to the grape variety and the desired degree of opening of the berry.

A higher degree of opening leads to a stronger separation of pulp and juice, as well as a stronger extraction of polyphenols during maceration.