Winemaking techniques: Maceration on the Skins – Discover the Best Wines

Maceration on part of the skins throughout alcoholic fermentation is a technique in which the must stays in partial contact with the skins for the whole fermentation. It extracts aroma, colour and structure in a controlled way, without excessive tannic intensity, which makes it ideal for structured whites, orange wines and more elegant reds.

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Characteristics of Maceration on Part of the Skins

Colour

• Skin-contact Whites: Deep golden yellow or amber, with orange highlights in more evolved wines.
• Elegant Reds: Ruby red with more transparent, luminous tones.

Aromas

• Fruity: Notes of ripe citrus, peach, apricot and dried fruit.
• Floral: Hints of white flowers, camomile and orange blossom.
• Spicy: Hints of nutmeg, ginger and white pepper in the white wines.
• Mineral: Saline and flinty notes, typical of wines aged on the lees.

Palate

• Structured and enveloping: Thanks to the partial extraction of tannins from the skins.
• Fresh and persistent: With a perfect balance between acidity, savouriness and aromatic depth.

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Advantages of Maceration on the Skins

1. Greater aromatic complexity: It brings out the varietal notes of the grape.
2. Balanced structure: Thanks to a light extraction of polyphenols and tannins.
3. Best ageing potential: The wines prove more resistant to ageing.

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Stages of the Process

1. Grape Selection

The grapes are picked and selected by hand to guarantee optimal quality.

2. Destemming and Start of Fermentation

The skins are kept in contact with the must throughout alcoholic fermentation.

3. Maceration Control

The length of maceration is monitored carefully to obtain the desired aromatic profile.

4. Draining Off and Ageing

After fermentation, the wine is separated from the skins and transferred to stainless steel or wood for maturation.

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Ideal Grape Varieties for Maceration on the Skins

White Grape Varieties

• Ribolla Gialla: Perfect for mineral, structured orange wines.
• Greco: Ideal for macerated wines with great aromatic expressiveness.
• Roussanne: Able to develop complexity and texture thanks to contact with the skins.

Black Grape Varieties

• Pinot Nero: For light, elegant reds, with delicate tannins.
• Sangiovese: Balanced and refined, with a good tannic structure.

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Food Pairings

Skin-contact White Wines

• Starters: Fish tartare, tuna or amberjack carpaccio.
• First Courses: Pasta with seafood, creamy herb risottos.
• White Meat: Roast turkey, chicken in a citrus sauce.

Elegant Red Wines

• Cheeses: Semi-aged pecorino, Asiago, Comté.
• Red Meat: Beef fillet, roast lamb.

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Why Choose Maceration on the Skins?

This method gives wines with greater depth, character and a perfect balance between structure and freshness. Ideal for anyone looking for a unique sensory experience and wines able to express terroir and grape variety at their best.