The cap and the goal
During red fermentation the skins rise into a floating cap. Extraction is the winemaker's art of pulling colour, tannin and flavour from those skins — too little and the wine is thin; too much and it's harsh.
◉
Cold soak
A pre-fermentation cold soak steeps the must cold for days, extracting colour and aroma in a water-based phase (before alcohol), gentle on tannin.