carbonic maceration

A fermenting process using whole, healthy grapes that are placed in an enclosed (steel) tank and covered with carbon dioxide and refrigerated. After a few days, the fermentation process is triggered by enzymes within the individual grapes. This outcome is young and fruity red wines with low tannins and colour intensity. This method is usually used in the production of Beaujolais Nouveau, Pinot Noir and Zweigelt.

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