Winemaking techniques: Short maceration (6-8 days) – Discover the Best Wines

Short maceration (6-8 days) is a winemaking technique used to obtain wines that are fresher, fruitier and with a softer tannic structure than those from longer macerations. This method is particularly used for producing light, young red wines, rosés and some macerated whites, allowing a controlled extraction of colour, aromas and tannins without weighing down the profile of the wine.

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Characteristics of Wines with Short Maceration (6-8 Days)

Colour

• Reds: Bright ruby red, with lighter tones in the young wines.
• Rosés: Pale pink or cherry pink, depending on the variety used.
• Skin-contact Whites: Golden yellow with amber highlights in more evolved wines.

Aromas

• Fruity: Notes of cherry, raspberry, strawberry and berries.
• Floral: Hints of violet, rose and white flowers.
• Spicy: Hints of white pepper and delicate herbaceous notes in the red wines.
• Mineral: Saline nuances and light citrus notes in the skin-contact whites.

Palate

• Fresh and easy-drinking: Thanks to the low extraction of tannins.
• Harmonious and balanced: Perfect for drinking young.

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Advantages of Short Maceration

1. Greater freshness: It preserves the acidity and liveliness of the wine.
2. Lower tannin extraction: Ideal for light red wines and soft rosés.
3. Immediate drinkability: The wines are ready to drink in a shorter time.

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Stages of the Process

1. Harvest and Grape Selection

The grapes are picked and selected to guarantee the best possible quality.

2. Crushing and Start of Fermentation

The grapes are destemmed and crushed, and the must begins alcoholic fermentation.

3. Maceration on the Skins (6-8 Days)

The must stays in contact with the skins for a short period, gently extracting colour, aromas and structure.

4. Draining Off

At the end of maceration, the must is separated from the skins and transferred for the final fermentation and for ageing.

5. Ageing and Bottling

The wine can be aged in stainless steel, concrete or wood, depending on the style desired, before bottling.

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Ideal Grape Varieties for Short Maceration

Black Grape Varieties

• Pinot Nero: Perfect for delicate reds and elegant rosés.
• Frappato: Ideal for fresh, fruity reds.
• Molinara: Used for rosés with a lively character.

White Grape Varieties (for Maceration)

• Ribolla Gialla: Perfect for skin-contact wines with structure and minerality.
• Greco: It gives complexity and good acidity.

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Food Pairings

Young Red Wines

• Starters: Cured meat boards, meat carpaccio.
• First Courses: Pasta with light sauces, mushroom risottos.
• White Meat: Grilled chicken, baked turkey.

Rosé Wines

• Light Dishes: Seafood salads, fish tartare.
• Fresh Cheeses: Buffalo mozzarella, ricotta.

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Why Choose Short Maceration?

This technique gives fresher, more immediate wines, perfect for anyone looking for a a light red, an aromatic rosé or a balanced skin-contact white. Ideal for wines to be drunk young, with great versatility in pairings.