Small Sips #17: Carbonic Maceration

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-ish newsletters for the latest special offers, new arrivals, bin ends and exclusive discounts.

Privacy Policy

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

Content ©2021 Curious Wines Ltd. and Partners | Company registered in Ireland No. 462257

Tramore Commercial Park, Tramore Road, Cork, T12 V5DE, Ireland | Tel: +353 21 432 0233