A process of extraction wherein grape juice is allowed to remain in contact with the grape skins and stems. This process is used in the production of red wines to enhance the extraction of color from the skins and increase the tannin content of the juice...
French for "chewy." This term is applied to wines that fill the mouth and have the depth of structure (heavy extraction will give this quality to wines) to almost be chewed.
In the Libournais area of France this iron-rich hard pan is also known as "crasse de fer."