With a rattle sieve and a permanent magnet the dried seeds will be released from broken seeds, seed skins and from metal pieces as well. The metal pieces are remains from the binding-wires out of the grape yards, which got into the harvest due to harvesting machines.
Only now the grape seed oil will be derived by cold-pressing at about 50-60°C. The result is a green yellowish, homogeneous, slightly viscous oil with an characteristic fresh, fruity smell with an light note of nuts. The taste is mild and nut with a stress on tannin.