Short definition
Chilling crushed grapes before fermentation to extract color and fruit flavor without pulling harsh tannins.
Before yeast kicks in, the winemaker chills the crushed grapes to near freezing for several days. At low temperatures, water-soluble pigments and fruit flavors leach out of the skins, but alcohol-soluble tannins stay locked in. The result is deeper color and richer fruit character without the harsh grip of heavy tannin extraction. It is essentially maceration with the tannin dialed down.