In particular, the steel rotating screw conveyor of the receiving hopper causes a preliminary laceration of the berry skins resulting in a greater production of must. The belt conveyor produces less skins maltreatment inducing a lower juice production; it also allows to limit oxidation, with the consequent SO2 reduction added in the later stages of winemaking, and the decrease of the time for must settling with consequent energy saving in the case of cold settling.