The Cabernet Sauvignon grapes from Dealu Mare vineyard may accumulate great quantities of phenols compounds, which assure wines with high chromatic indices and a harmonious chemical composition. In this study the influence of several parameters on maceration fermentation was monitored. It was observed that the addition of SO2, enzymatic preparation Vinozym®Vintage FCE and also the maceration equipment have a high influence on the final phenolic composition and on the chromatic characteristics of wines.