Maceration

What it is: Maceration is the contact between the liquid and the solid parts of the grape. It is a process that initiates from the moment the must enters in contact with the grape skins.

What its purpose is: In whites, it is shorter, usually only lasting for a few hours, but it is very important in the extraction of aromas. In reds, it is much longer, lasting for several days, and it is essential in the extraction of aromas, tannins and the skin’s colour.