One of the key processes of vinification. This procedure, mainly used for the vinification of red grapes, is based on keeping the grape skins in contact with the must during the fermentation process. The maceration of red grapes helps to give the wine its specific colour, as well as making it particularly rich in polyphenols and aromas. This is usually a relatively short process, and is carefully and constantly monitored. It is particularly important because it contributes to preserving the tannins – which give the wine its final structure – and all the grape cultivar’s typical aromas. Duca di Salaparuta also carries out maceration on certain white grapes, such as Moscato and Zibibbo, intended for use in Florio wines.