Carbonic maceration

Carbonic maceration is a specific technique in red wine production where whole grape berries ferment in a carbon dioxide-rich environment before being crushed. This method is primarily used to produce light, fruity, and aromatic red wines with low tannin content.

How the process works:

1. Whole Grapes: Whole, unprocessed grapes are placed in the vessel without prior crushing.
2. Oxygen-Free Vessel: The vessel is filled with carbon dioxide (CO₂) to displace oxygen and create an anaerobic environment.
3. Intracellular Fermentation: In the absence of oxygen, enzymatic fermentation begins within the grape cells, converting sugars into alcohol. This occurs inside the berry itself before it bursts.
4. Short Fermentation: This process lasts approximately 5 to 10 days.
5. Pressing and Finishing: After this, the grapes are crushed, and the juice undergoes a short additional fermentation, if necessary.

Main characteristics of wines produced using this method:

• Fruity aroma (banana, strawberry, cherry, candy)
• Soft and velvety tannins
• Light body and freshness
• Suitable for early consumption (not wines for aging)

Advantages:

• Quick production
• Smooth taste, appealing to a wide range of consumers