ADVANTAGES OF SHORT MACERATIONS: A NEW PERSPECTIVE

Since 1990, the ICV has developed a winery experimentation and validation program. The significant advantage of allowing macerations for 3 or 4 weeks, or even longer, while controlling the technical and microbiological risks for the destemmed and crushed grapes in the production of ultra-premium and personalized red wines, is now well accepted. However, as the understanding of this technique is increasing, it also becomes evident that such maceration lengths are not suitable for the majority of grapes from the Mediterranean. The limits of long macerations are of viticultural and commercial nature. With numerous grapes, nothing is gained from long macerations. Many markets don’t expect the aroma and gustatory characteristics, which are formed during long macerations. Good quality grapes that are technically suited for long macerations can yield wines, which are better positioned in the market, if produced with short macerations.