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Other techniques associated with Old World winemakers include higher fermentation temperatures and a period of extended maceration following fermentation where the wine can leech more phenolic compounds from the grape skins.

This can create more tannic and austere wines with more layers of complexity that require longer periods of bottle aging in order to mature. In contrast, the technique of transferring the must into oak barrels during fermentation and inducing malolactic fermentation early is more commonly associated with New World wine regions and wines that are softer and mature earlier.