Step 1
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Cold Soak
Before the yeast wakes up. Cold soak is a technique that's exploded in popularity over the last 30 years. The crushed grapes are kept cold — around 5–10°C — for several days before fermentation begins. Without yeast active, no alcohol forms. Just slow water-based extraction.
Cold extraction pulls out color and fruit aroma but very little tannin (because tannin extracts mostly in alcohol). The result is a wine with deeper color and brighter fruit character, without the harsh edges. It's why young Argentine Pinot Noir and lighter Malbec are so vibrant in glass.
The technique is energy-intensive — keeping a tank at 8°C in Mendoza's summer takes serious refrigeration. So cold soak tends to be a marker of serious winemaking.
