Carbonic Maceration

Carbonic maceration is a method of grape fermentation that creates light, fruity wines, particularly out of red grapes that are known for making big, heavy wines. It is also referred to as *whole berry fermentation* and *whole grape fermentation*.

In the normal fermentation process, grapes are crushed in a tank then fermented with yeast. During carbonic maceration, however, entire bunches of grapes (with the skins, seeds and stems intact) are gently placed in a vat. Gravity causes the grapes at the bottom of the barrel to be crushed by the grapes at the top. The crushed grapes release carbon dioxide, which ferments the uncrushed grapes at the top. (Alternatively, carbon dioxide gas can be manually added to a vat of uncrushed grapes.) The contact of carbon dioxide with the uncrushed grapes causes fermentation of the juice while it is still within the grape skin and postpones the activity of the yeast. The resulting wine is low in tannins and high in fruit.

Winemakers utilize carbonic maceration to create light, red wines that are attractive and can be drunk immediately. As a result, wines that undergo this process will not age well and should be drank while young.

Carbonic maceration is most commonly used in the Beaujolais region.