Maceration
The process of steeping grape skins, for a certain period of time, in the fermenting must so as to extract colour, aromas and tannins. Several methods are used for this purpose but maceration must always involve healthy grapes. Unlike the alcoholic fermentation, that benefits from the vats low temperature (28ºC), the maceration process should be done at 30ºC so as to obtain a larger dissolution of the polysaccharides.