Extended maceration is a technique used with red wines in which the skins and seeds of the must are allowed to remain in contact with the juice after fermentation is complete. The extended contact, which can last between 5 days and several weeks, is believed to produce smoother, more velvety tannins in wine. This is often done with Bordeaux varietals or Rhône varietals that have significant tannin levels. However, there is typically some loss of fruitiness and color in the process.
