Winemaking techniques: Maceration with skins and stems – Discover the Best Wines

The maceration with skins and stems is a traditional winemaking technique that makes it possible to obtain wines with a profile that is intense, structured e complex. This method consists in leaving the must in contact with the skins and the stems of the grape during alcoholic fermentation for a period of about a week. The result is a wine that fully expresses the varietal characteristics of the grape, with well-integrated tannins, deep aromas and a balance between freshness and structure.

---

What is Maceration with Skins and Stems?

The maceration is the stage in which the grape must remains in contact with the skins, the pips and, in this case, also the stems. The stems are the woody parts of the bunch that support the berries. They are often removed (destemming) to avoid extracting green, astringent tannins, but in some winemaking approaches they are kept in order to add structure and complexity to the wine.

Elements Involved in Maceration

• Skins: Source of colour, tannins e primary aromas.
• Stems: They add noble tannins, freshness e structure.
• Grape pips: They contribute delicate tannins if not broken.

---

Why Choose Maceration with Skins and Stems?

The inclusion of the stems in maceration is a deliberate choice, often made by producers who want to create wines that are more complex e long-lived.

1. Greater Extract and Structure

The presence of the stems makes it possible to extract tannins that are more soft e refined, giving body e structure to the wine.

2. Greater Freshness and Longevity

The stems contain substances that help to increase thenatural acidity of the wine, making it more fresh and with greater potential for ageing.

3. Aromatic Complexity

Maceration with the stems enriches the wine with notes that are herbaceous, spicy e balsamic, which blend with the aromas of ripe fruit.

4. More Stable Colour Extraction

The combination of skins and stems encourages a more complete extraction of anthocyanins (the pigments responsible for colour), contributing to a more intense colour that is stable over time.

---

Stages of Maceration with Skins and Stems

1. Harvest and Grape Selection

The grapes are picked at hand and carefully selected to ensure that the stems are healthy e ripe, avoiding green, unripe ones.

2. Crushing and Start of Fermentation

The bunches are gently crushed, leaving skins, pips and stems in contact with the must. Fermentation can begin in a spontaneous with indigenous yeasts or be started with selected yeasts.

3. Maceration

During alcoholic fermentation, the must remains in maceration with the skins and the stems for several days. During this period regular pump-overs o punch-down to encourage extraction.

4. Draining Off and Pressing

After maceration, the wine is separated from the skins and the stems. The solid parts are gently pressed to extract the remaining must.

5. Ageing

The wine is transferred to stainless steel, concrete o wooden casks to complete malolactic fermentation and age before bottling.

---

Ideal Grape Varieties for Maceration with Skins and Stems

This winemaking method is particularly suited to grape varieties that benefit from greater structure e complexity.

• Nebbiolo (Piedmont): For Barolo and Barbaresco, giving elegant tannins.
• Nerello Mascalese (Etna): It brings out the minerality and finesse of the variety.
• Pinot Noir (Burgundy): It gives elegance and structure without weighing the wine down.
• Sangiovese (Tuscany): It enhances acidity and ageing potential.

---

Style of the Wines Produced

Wines made from maceration with skins and stems are generally characterised by:

Colour

• Intense ruby red, with reflections purplish in young wines.

Aromas

• Ripe red fruit: cherry, blackberry, raspberry.
• Herbaceous notes e spicy: black pepper, rosemary, liquorice.
• Minerality: flint, graphite.

Palate

• Structured e lingering.
• Tannins soft and well integrated.
• Finish fresh and savoury, with a pleasant length.

---

Food Pairings

Thanks to its structure and to its aromatic richness, a wine made with this maceration pairs perfectly with dishes that are rich e succulent:

• Red meat chargrilled or stewed.
• Game and roasts.
• Aged cheeses and hard cheeses.
• Pasta with ragù of wild boar or goat.
• Porcini mushrooms and dishes with truffle.

---

Why Choose a Wine from Maceration with Skins and Stems?

Choosing a wine made with maceration with skins and stems  means choosing a product that is authentic, which fully expresses the character of the variety and of its area of origin. This winemaking method gives wines that are structured, complex and able to evolve over time, perfect for anyone looking for intense, memorable sensory experiences.