Prior to fermentation, the grapes destined for Maury production (predominantly Grenache) are harvested very ripe usually with a potential alcohol level (based on the amount of grape sugar alone) at 14.5% (around 25 to 27°Bx or 13.8 to 15 Baumé). After crushing, the must usually undergoes a period of extended maceration that can last up to 30 days. During this time the cap of grapes skins is frequently punched down ("pigeage") or the juice pulled out from under the tank and pumped over the cap to allow for a more thorough extraction of phenolics that influence tannin, colour and aroma.