MA (Marque auxillire)
The number following the letters identifies the producer.
Essential for red wines, the maceration may last between a few days and a few weeks. Optional for whites, and usually limited to a few hours.
Macration carbonique (Fr.)
oxidised, and with a cooked taste.
as opposed to a vinho verde (green wine) which is designed to be drunk young.
Normal for reds, but optional for whites. Whites that have undergone malolactic can have a distinctive buttery taste.
Also used to describe the spirit made by distilling the marc.