(WineFolly) - Winemakers are full of secrets. They collect little tricks of the trade that help them concoct exceptional wines the same way chef’s safeguard secret ingredients and clever techniques, but sooner or later…word gets out and everyone catches on. Extended maceration is a red wine technique that has been around for some time, but it’s a winemaking trend that you’re likely to hear more about in coming years. It’s a winemaking process that is known to add incredible depth to red wines and it’s becoming increasingly popular around the world.

Find out how extended maceration affects red wines ranging from lush Pinot Noir and Syrah to assertive Nebbiolo and Cabernet Sauvignon.

What exactly is extended maceration?

Extended maceration is when seeds and skins of grapes are left in contact with juice or wine for a longer period of time. The goal of extended maceration is to increase color, flavor, and tannin structure in wine. You’re likely to see these two terms thrown around to describe this process at tasting rooms:

Cold-soaking: When extended maceration is used on unfermented grape juice.

Extended Maceration: When extended maceration is used after the grapes have been fermented into wine.