Winemaking techniques: Medium maceration (8–12 days) – Discover the Best Wines

The medium maceration, lasting between 8 and 12 days, is one of the most widespread practices in red winemaking, above all for obtaining balanced, expressive and pleasingly structured wines, without pushing too hard on tannin extraction.

During this stage, the the grape skins stay in contact with the must, allowing the release of colour, aromas, tannins and phenolic compounds. A period of 8–12 days is a a middle way between young reds from short maceration and great wines for long ageing with extended maceration.

What you get with a maceration of 8–12 days

Techniques often combined

• Gentle pump-overs: they encourage even extraction

• Controlled temperature (22–28 °C): preserves the aromatic integrity

• Possible use of indigenous or selected yeasts

• Soft pressing at the end of maceration

Grape varieties that lend themselves well

• Sangiovese, Montepulciano, Barbera

• Cannonau, Nero d’Avola, Merlot

• Grenache, Tempranillo, Cabernet Franc

• Some Young Nebbiolo wines, Pinot Noir from warm areas

Resulting wine style

• Perfect for those looking for a food-friendly red, expressive but not too tannic

• Ideal pairings:

  • Chargrilled meats

  • Pasta dishes with flavourful sauces

  • Rustic pizza

  • 🧀 Semi-mature cheeses