French term for a maceration after the actual fermentation process. After the alcoholic fermentation(mash fermentation), the red wine is left on the mash for a longer or shorter period of time in order to extract a particularly high amount of phenols. See also under Macération pré-fermentaire (before the fermentation process).
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The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena