Cold maceration is the process of putting the grapes in a refrigerated environment for several days before starting fermentation, to encourage color extraction. This “cold soak” strategy helps emphasize brighter fruit notes and darker color in the finished wine.
What is co-fermentation?
Co-fermentation is the process of fermenting two or more grape varietals simultaneously. While not done often, it is a common practice in the Northern Rhône and Australia, where Syrah, a red varietal, and Viognier, a white varietal, are co-fermented. The process is believed to increase texture and color in the final product.
Originally published in our Gold Wine Club's The Wine Press, Lawer Estates edition.