"The press of the Romantic Museum of Sitges is one of the elements related with wine production preserved in the wine cellar of Can Llopis. Its purpose was to extract the juice from bagasse (solid waste product in the process of wine production made by the skin, the pine seeds and the grape pedicel that was pulled out from the winepress once fermented the grape-juice and strained wine to the wineskins where took place a slower second fermentation.
The press was operated by hand. It was a slow job that needed a lot of strength and it could take part till three men that took down the spiral running the level fitted in the hat. The result was a second quality wine, that it was not usually mixed with the one got by the first procedure of flattering grapes with feet.
Although they add water to the breeze of the second pressing, it produced a very little quality that with the dry breeze was bought by distilleries to produce alcohol."