Extended Maceration

Extended Maceration in Winemaking: Deepening Color, Texture & Complexity

Extended maceration is a winemaking technique where the grape skins, seeds, and sometimes stems remain in contact with the fermenting juice long after fermentation has finished. This process can last from a few weeks to several months, enhancing a wine’s tannins, structure, and depth.

How Does Extended Maceration Work?

Grapes are crushed and fermentation begins – Alcohol extracts color, flavor, and tannins from the skins.
Instead of pressing the wine right after fermentation, winemakers leave it on the skins for extra time.
Tannins soften and integrate over time, creating smoother wines.
Wine is finally pressed and transferred to barrels or tanks for further aging.

Why Use Extended Maceration?

Deeper Color & Intensity – More time on skins means richer, darker wines.
More Structured Tannins – Enhances mouthfeel & aging potential.
Enhanced Aromatics – Brings out floral, spice, and earthy notes.
Greater Complexity & Balance – Softens harsh tannins while maintaining bold flavors.