The Wine Cellar
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Macerazione carbonica

Also called 'carbon maceration'. Whole grapes are put in a closed tank. Lack of oxygen causes the grapes' own enzymes to start an inner fermentation and due to CO2 accumulation, the grapes start bursting. Afterwards, the grapes are fermented in the normal way, using added yeast. The method is mainly used for production of the flimsy, French Beaujolais Nouveau and of the Italian Vino Novello wines .

Did you know?

That Italy in 2011 was the worlds largest wine producer?