Mash fermentation
Mash fermentation is a common method before pressing for the preparation of red wines. Mash is a mixture of berries, pulp and grape seeds in the must. The berries are lightly crushed so that their juice can escape. Then this juice is fermented together with the skins to extract colouring, tannins and aromas, which then pass into the red wine. This is then transferred to the fermentation tanks together with the must. Depending on the grape variety, vintage and fermentation temperature, fermentation can take up to four weeks. Mash fermentation usually takes place in stainless steel tanks or in open wooden fermentation vats.