Drawing off

Drawing off meaning in winemaking

Drawing off refers to the winemaking process of separating the newly fermented wine from the grape skins, seeds, and other solid matter (collectively called the marc or pomace) following alcoholic fermentation. This technique is synonymous with devatting and represents a critical step in red wine production. The process typically occurs when fermentation is complete, usually after 5-14 days depending on the desired extraction levels and wine style. During drawing off, the free-run juice is first drained from the fermentation vessel by gravity, yielding the highest quality wine with the most elegant tannin structure. The remaining marc is then pressed to extract additional wine, known as press wine, which contains higher levels of tannins and color compounds. Winemakers may blend portions of press wine back into the free-run wine to achieve desired flavor profiles and structure. The timing of drawing off significantly impacts the final wine’s character—earlier drawing off produces lighter, more delicate wines, while extended maceration before drawing off results in wines with greater color intensity, tannin extraction, and potential aging capability. This process is fundamental to controlling extraction levels and achieving the winemaker’s stylistic objectives.