Free-run juice is the juice released from the grape as it is being crushed, before the skins and pulp are pressed to squeeze out the remaining juice (called press wine). For white wines, free-run juice is immediately separated from the press wine, which is usually blended in later to give the delicate free-run wine some backbone. For red wines, free-run refers to the newly fermented wine that is drawn off the fermenting tank before the cap is pressed down into the wine. Either way, free-run juice is considered the "good stuff," the equivalent of extra virgin olive oil, and is used to make the winery's finest vino.