Extended Macerarion

2013-harvest-32Winemaker Bruce McGuire is punching down and stirring one of our many macrobins. They hold 1 ton of grapes, regular picking bins 1/2 ton.

Bruce uses extended maceration, which is keeping the fermented wine with its skins for several weeks and sometimes months, until a balance has been reached between evolving tannins and phenols. A determination made by sampling. The bins must be stirred twice a day to maximize contact with skins and sediments all of which increases the complexity of flavors in the wine.

Depending on the outcome, some will be bottled as stand alone wines and others will be used as components in larger blends.

Fascinating?

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