Carbonic Maceration is a winemaking technique where whole grapes are fermented in a carbon dioxide environment.

Conventional wine making ferments crushed grapes, while Carbonic Maceration ferments the juice while it is still inside the grapes.

The result is a fruity wine with very low tannins.

Typical flavors are: Strawberry. Raspberry. Banana. Candy.

French Beaujolais is the most famous wine associated with Carbonic Maceration.

According to Jules Chauvet (the father of the french natural wine movement), carbonic maceration and natural wine fermentation with wild, local yeasts gives the best expression of the terroir.

Carbonic maceration is appropriate for Gamay and Grenache. Semi-carbonic for Pinot Noir, Syrah, Mourvedre and Carignan grapes.