The answer is very simple: it's the maceration of the skins in the juice that gives it's color to the wine. But why are they color shades between the different red wines? Two different reasons: Grape variety: because some grapes have a skin with a more coloring strength. (the pinot noir or the grenache are light colored whereas syrah and cabernet-sauvignon make darker wines.) The vinification method can influence the color intensity. The stronger the extraction procedure is, the more intensive the color is. After this maceration process, the juice will be extracted and the fermentation can then begin.
Our red wine selection