Yield (wine)

In most of the New World, yield is measured in tonnes per hectare (or short tons per acre in the USA) – i.e. by mass of grapes produced per unit area.

Somewhere around 50 hectoliters per hectare, or 3 tons per acre, is a typical representative figure for many countries and regions.

One school of thought, generally subscribed to in France, claims that great red wine is impossible to produce at yields exceeding 50 hl/ha.

Another school of thought claims that a yield of 100 hl/ha is possible to combine with high quality, provided that careful canopy management is used.

[1][7] In both France and Italy, the maximum allowed yields are regulated in wine laws, and vary between appellations.

The yield of grapes that will be harvested from a vineyard will depend on several factors including vintage conditions, local wine laws and winemaker's preference.
The size of harvest bins can vary from small trays to half tons bins.
How "hard" a wine is pressed, or if the wine is pressed at all, will impact the finished volume of wine yielded from the grapes. A winemaker can choose to not press their grapes at all, using only the free-run juice liberated during crushing and maceration, reducing the yield volume by 30-40%.
Free run Chardonnay juice dripping into the press pan