Carbonic Maceration

A Different Approach To Fermentation

Carbonic maceration is a special winemaking technique where whole bunches of grapes start fermenting before they're even crushed. Unlike regular winemaking where grapes are pressed first, these grapes are placed whole into a tank filled with carbon dioxide, creating a unique environment where each grape becomes its own tiny fermentation vessel.

Full-Carbonic ... How It Works:
Winemakers fill a sealed tank with whole grape bunches and carbon dioxide. Inside each grape, a fascinating process begins - the grape starts fermenting from the inside out, without any yeast needed. This continues until the grapes reach about 2% alcohol, at which point they naturally split open. The result? Wines with enhanced fruit, softer tannins and even distinctive flavors like bubble gum, fresh strawberries, and banana.

Semi-Carbonic Maceration:
Semi-carbonic maceration is the more common, natural version of this process. Instead of filling the tank with carbon dioxide, winemakers let nature take its course. The weight of the grapes on top crushes the ones below, starting a regular fermentation that creates carbon dioxide naturally. This gas then triggers the same process in the uncrushed grapes above. It's less controlled than full carbonic maceration but achieves similar results.

To Sum It All Up...
This technique is most famous in France's Beaujolais region but is gaining popularity worldwide as winemakers seek to create fresh, fruity, easy-drinking red wines. While traditional Beaujolais Nouveau is the most well-known example, many modern winemakers are using these techniques to create exciting new styles of wine. Winemakers aiming for long lived terroir driven wines might skip this step altogether.