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Maceration

Created:

16 May 2023

Updated:

16 May 2023

Maceration

In winemaking maceration describes the process of extracting the desired elements, the tannins and colouring, from the wine skins. This is done by keeping the skins in contact with the must during fermentation and beyond. Particularly during fermentation, the carbon dioxide produced pushes the skins to the top and creates a ‘cap’ that has to be broken down to maximise extraction.

We visit wineries, restaurants and other highlights to give you the information you need to plan a great trip to Italy. We can design itineraries, advise on bookings and show you the Italy that the tour companies don’t tell you about.

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italydecanted@gmail.com

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