Extended maceration is the process of leaving a red wine in contact with the skins after fermentation is complete. This technique is employed when a winemaker wishes to modify the amount, and types, of tannin present when pressing the wine to barrel. It may seem counterintuitive but this extended amount of time in contact with the skins, seeds, and stems can actually soften the tannin structure of a wine that finishes fermentation with an elevated sharp tannin structure.