Winemaking techniques: Maceration for 18-21 days – Discover the Best Wines

The maceration for 18-21 days is a winemaking technique used mainly for red wines and some structured rosés. This extended process allows complete extraction of colour, aromas e tannins from the skins, ensuring wines of great structure, complexity and ageing potential.

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What is Maceration?

Maceration is the process during which the grape skins are left in contact with the fermenting must, allowing the transfer of essential compounds such as:

• Anthocyanins: Responsible for the colour.
• Tannins: They contribute to structure and ageing potential.
• Aromas and flavours: They add complexity to the wine's sensory profile.

A long maceration, such as that of 18-21 days, is ideal for varieties rich in polyphenols and for wines destined for ageing.

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Stages of the Maceration Process

1. Harvest and Crushing

The grapes, picked at the right degree of ripeness, are gently crushed to break the berries without damaging the pips.

2. Fermentation and Skin Contact

During alcoholic fermentation, the must is left in contact with the skins for 18-21 days. The temperature is kept between 25°C and 30°C to encourage the extraction of phenolic compounds.

3. Pump-overs and Punch-downs

The cap of skins that forms on the surface of the must is stirred regularly in order to:

• To ensure an even extraction.
• Preventing oxidation.
• To increase the intensity of colour and aromas.

4. Draining Off

At the end of maceration, the wine is separated from the skins and transferred to tanks or casks for malolactic fermentation and ageing.

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Characteristics of the Wines Produced

Colour

• Deep ruby red, with purple highlights in young wines.
• In the aged reds, garnet hues.

Aromas

• Ripe fruit: Sour cherry, blackberry, plum.
• Spices: Black pepper, nutmeg, cinnamon.
• Tertiary notes: Leather, tobacco, graphite (in aged wines).

Palate

• Structured and full-bodied, with tannins that are present but balanced.
• Long and complex, with a harmonious, spicy finish.

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Ideal Grape Varieties for Prolonged Maceration

Black Grape Varieties

• Cabernet Sauvignon: Ideal for long-lived, complex wines.
• Syrah: Spicy and deep, with velvety tannins.
• Sangiovese: For structured reds with character, such as Brunello di Montalcino.
• Nebbiolo: Perfect for Barolo and Barbaresco, which require substantial extraction.

White Grape Varieties (for Orange Wines)

• Ribolla Gialla: For complex, tannic skin-contact white wines.
• Malvasia: Aromatic and intense, suited to long macerations.

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Advantages of Maceration for 18-21 Days

1. Full Phenolic Extraction

It makes it possible to obtain an intense colour, well-structured tannins and a rich aromatic range.

2. Aromatic Complexity

The wines develop a layered aromatic profile, with fruity, spicy and tertiary notes.

3. Longevity

The presence of tannins and phenolic compounds increases the ageing capacity of the wine.

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Subsequent Ageing Techniques

Wines made with a long maceration are often aged in:

• Oak barriques: To enrich the aromatic profile with toasted and spicy notes.
• Amphorae or concrete vats: To enhance purity and minerality.
• Stainless steel: To preserve freshness and varietal aromas.

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Food Pairings

Wines made with extended maceration pair with rich, flavoursome dishes.

Red Wines

• Roast red meat or braised.
• Game, such as wild boar and venison.
• Stews and braised dishes, such as beef in red wine.
• Aged cheeses and blue cheeses.

Orange Wines

• Spicy Asian cuisine.
• Semi-aged cheeses.
• Complex vegetarian dishes, such as pulse soups and rich risottos.

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Why Choose a Wine from Extended Maceration?

A wine produced with maceration for 18-21 days represents the peak of complexity and structure. Ideal for anyone looking for wines of great personality, able to evolve over time and to accompany the most sophisticated dishes.