Small Sips #17: Carbonic Maceration

CARBONIC MACERATION is a wine fermentation method that’s synonymous with France’s pretty Beaujolais region.

Whereas a typical fermentation involves crushing berries and encouraging yeasts to turn grape sugar into tasty alcohol, pure carbonic maceration involves gently placing whole bunches of intact grapes in a sealed tank filled with carbon dioxide.

In the absence of oxygen, a mysterious intra-berry fermentation begins that ultimately produces a distinctive, memorable wine that is characterised by its bright purple colour, light/medium body, soft tannins, muted acidity and exuberant flavours of kirsch, banana, violet and jasmine.

These super-fruity reds (the technique doesn’t work for white wine) are good lightly chilled – perfect for summer!

Comments are closed.

Sign-up for our Newsletter

Like what you see? Sign up for our weekly newsletters for the latest special offers, case deals, new arrivals, bin ends and exclusive discounts.

Privacy Policy

  • This field is for validation purposes and should be left unchanged.

Content ©2019 Curious Wines Ltd. and Partners |Company registered in Ireland No. 462257

Tramore Commercial Park, Tramore Road, Cork, T12 X893, Ireland | 1800 99 18 44 | Intl: +353 21 432 0233