Color extraction is the process of drawing pigment (anthocyanins) from grape skins into the wine during and after fermentation. Since juice is nearly colorless, red wines get their color entirely from skin contact — through maceration, punch-downs, pump-overs and extended time on skins. More extraction means deeper color and more tannin. Techniques like cold soak and saignée concentrate color and structure.
WHY IT MATTERS FOR COLLECTORS
Deep color is not automatically better; it reflects grape and winemaking choices. Naturally pale grapes like Pinot Noir and Nebbiolo make profound wines, so judge color by variety rather than as a quality score.
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