What are the 3rd and 4th Prensas used for in the winemaking process?

In the winemaking process, the 3rd and 4th Prensas are utilized primarily for the production of certain types of products, particularly distilled spirits and vinegar. The 3rd Prensa refers to the press that is often used to extract a secondary press wine, which is usually lower in quality than the juice harvested in the first and second presses. This secondary press wine can be distilled to create a fortified spirit like Brandy de Jerez or used to produce vinegar.

Additionally, the uses of these presses contribute to the overall efficiency of the winemaking process, allowing winemakers to maximize their yields from the grape harvest. The 4th Prensa, similarly, can extract even further juice from the grape marc, which can lead to producing more of the pressed material that is suitable for distillation or vinegar production. This method illustrates how different presses serve specific functions in maximizing the potential of the grapes while following the traditional practices in regions like Jerez, where Sherry wines are made.