As long as you have a tank of CO2, N2, or Ar, best to use your taste buds
every few days after cap fall since you can use your inert gas to protect
the wine after each sampling. From my own experience with extended
maceration, I suggest that you press the wine no more 2 weeks after cap
fall. The riper your fruit, the longer you can go. There is a point after
cap fall where the tannins soften substantially but the wine still has good
backbone. It's more of a mid-pallate change where the wine feels smooth and
full in the mouth but still has noticeable tannin after the wine is
swallowed. Of course, to notice this change you need to be tasting the wine
on a regular basis as cap fall approaches.

As an aside - If anyone wants to see the benefits of extended maceration,
try it with Sangiovese. I was floored myself by the difference aeration and
EM makes with this variety.

CHEERS!

Aaron


"Jim" > wrote in message
...
> When fermentation is finished and the cap starts to fall is there an
> optimum time I should leave the wine before I press? I can cover the
> must with cellophane.