Carbonic maceration is a fermentation technique in which whole, uncrushed grape bunches are placed in a carbon-dioxide-rich environment (or filled tank) before pressing. Intracellular fermentation occurs inside unbroken berries, producing unique fruity, candy-like, and low-tannin wines. This method is less common but notable in Beaujolais, some Pinot Noirs, and certain fruit-forward reds. The resulting wines are typically lighter in body, lower in alcohol, and meant for early drinking, though carbonic maceration can add complexity when used judiciously.
WHY IT MATTERS FOR COLLECTORS
Carbonic maceration produces distinctive, fruit-forward flavours that differ markedly from traditional maceration. These wines are typically not long-agers but are prized for their immediate charm and lower tannin profile.
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