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!
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