Immersed: adj. During the fermentation of red wines in vats, float on the surface of the must, the solid matter of the harvest (logs and stalks) called hat. This can, depending on the vinification, float on the surface (floating hat) or be submerged (immersed hat) by a sort of mesh that keeps it in the tank. This technique, little used, allows a better extraction of soluble materials giving astringent wines very rich in tannins and very colored....
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