Joan, Wades got it right.
Reds are just crushed, fermented on the skins, THEN pressed. The juice they take out of fermentation is called free run. This is nice mild wine. The skins are pressed and this wine can be a little harsher than free run wines. Many are blended after.
White wines on the other hand are typically gently pressed to get free run juice. Usually they use a bladder press which is easier on the grapes and doesn't break as many seeds which will impart harsh tannins. If the grape varietal is thick skinned for a white, sometimes they will put the clusters through a crusher before going to press. Usually now though, whole cluster pressing is done on whites.