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Partially resistant grape varieties represent a possibility to achieve a successful harvest with low crop protection effort. However, the quality of the wines, sometimes is not satisfactory. The red variety Cabernet Cortis, is a valid alternative to an aging red cabernet type. The winemaking itself still needs to be optimized, as the variety has a very distinctive tannin component that needs to be rounded. Furthermore, the typical fruity components should be better interpreted. In this project, grapes of the variety Cabernet Cortis were subjected to different mash contact times and temperatures during fermentation.