THE FORCES
EXTRACTION
The Choice
What is Extraction?
Extraction is the process of drawing colour, flavour, tannins and texture from the grape skins, seeds and sometimes the stems into the wine. Most of these compounds are found in the solid parts of the grape, not in the juice itself.
For red wines, extraction is essential because the juice is almost clear. The deep red colour, rich flavours and tannins all come from the skins during fermentation.
Its consequence
Why does it matter?
Extraction is one of the biggest influences on a wine's style. The winemaker decides how gently or aggressively to extract from the grapes. Some wines are made to be soft, elegant and fruit-driven, while others are crafted to be powerful, structured and age-worthy.
The goal is not to extract everything, but to extract the right amount.
The range
What does it do to the wine?
Extraction shapes the wine's appearance, structure and ageing potential.
More extraction
Deeper colour, greater tannins and fuller body.
Gentle extraction
Softer, fresher and more elegant wines.
Longer skin contact
Builds concentration and complexity.
Careful extraction
Balances fruit, tannins and texture.
Every movement during fermentation influences the final wine.
Fermentation converts. Extraction decides.
Fermentation and extraction happen at the same time, in the same tank, but they are two different sets of choices. Fermentation is about converting sugar into alcohol. Extraction is about deciding what you want to take from the grapes.
In practice
Common extraction techniques
Most extraction happens by moving the skins and juice against each other. Each technique does this differently, drawing out a different balance of colour, tannin and flavour.
Cold Soaking
Pre-fermentation maceration: the grapes are kept cold for several days.
Colour and fruit flavours are extracted from the skins before alcohol forms. Because there is no alcohol yet, very little tannin is extracted, often producing vibrant colour, fresh fruit character and silky texture.
Fermentation on the Skins
As fermentation begins, alcohol allows greater extraction.
This is when most of the wine's structure develops. The longer the wine remains on the skins, the more extraction usually occurs.
Extended Maceration
The wine is left on the skins for days or weeks after fermentation.
Additional tannins and texture develop while the structure of the wine softens. Commonly used for premium wines designed for ageing.
Pump Overs (Remontage)
Juice is pumped from the bottom and sprayed back over the cap.
Keeps the skins wet and extracts colour, flavour and tannins. One of the most common extraction techniques used around the world.
Punch Downs (Pigeage)
The cap is gently pushed back into the fermenting wine.
A manual or mechanical plunger provides gentler extraction, often used for delicate varieties such as Pinot Noir.
Rack and Return (Délestage)
The wine is drained away, then pumped back over the drained skins.
Introduces oxygen to the yeast while achieving excellent colour extraction with softer tannins.
Cap Submersion
The cap is kept permanently beneath the surface.
Instead of repeatedly mixing, the submerged cap provides slow, gentle and even extraction throughout fermentation.
Whole Bunch Extraction
Whole bunches are fermented, so the stems contribute too.
Depending on their ripeness, stems can add floral aromas, spice, freshness and additional tannin.
The final draw
Pressing
Extraction doesn't end when fermentation finishes. The final decision is how firmly to press the grapes.
Free Run Wine
The wine that flows naturally from the tank before pressing.
Collected first, free run wine is generally softer, finer and more elegant.
Press Wine
The remaining skins are pressed to extract the last of the wine.
As pressure increases, more tannins and phenolic compounds are extracted. Winemakers often keep different press fractions separate before deciding how much, if any, to blend back. Gentle pressing produces softer wines, while harder pressing extracts greater structure but can also increase bitterness.
Knowing what to draw out
in the world of Aurenloch
Extraction is one of the Choices. The vineyard has already created the potential within every grape, but it is the winemaker who decides how much of that potential to reveal.
Every pump over, every punch down and every day spent on the skins shapes the final expression of the vineyard. It is not about taking everything, it is about knowing exactly what to draw out.
Did you know?
A red wine and a white wine can be made from grapes with almost identical clear juice. The dramatic colour difference comes almost entirely from extraction. By simply changing how long the juice remains in contact with the skins, a winemaker can create everything from a pale rosé to an intensely dark, age-worthy red.