First time with Baco noir

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marquettematt

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What's the best way to get maximum tannin extraction from Baco? What's your opinion on the tannin content associated with the ripened stems of this varietal?
 
For red grapes in general, use fermentation oak to preserve the grape tannin, a maceration enzyme that extracts tannin, and do an extended maceration of at least 2 weeks. Some folks are doing EM up to 8 weeks, although I'm not comfortable with that long.
 

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