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Crushing is the step in the winemaking process that introduces the pulp of the berry to the skins through, as the name implies, gentle "crushing." The pressure applied allows the juices free access to the yeast, tannins and characteristics of the skin. Crushing is combined with the de-stemming process. This is the point where the stems are removed from the berries, or left attached, depending on the preference of the winemaker. Crussing and de-stemming is the catalyst for the process whereby wine attains it color and characteristics. There are two ways to complete this stage in the winemaking process: manual crushing and de-stemming; or mechanical crushing and de-stemming. Smaller estates and those that wish to hold true to traditional winemaking techniques usually opt for the manual crushing - the berries are de-stemmed by hand, placed in a barrel and stomped with bare feet. Large estates and those wishing to use modern technology use crushing/de-stemming machines to complete this step.