If you love light, fruit forward red wines, carbonic maceration should be on your radar. Even if that isn’t your typical go-to style, carbonic wines can be so special and worth a try. Although popularized in France with the production of Beaujolais Nouveau, many producers all over the world are utilizing carbonic maceration. But what are carbonic wines?
What is carbonic maceration?
Carbonic maceration is a winemaking technique that starts with whole clusters of grapes. They are placed in an anaerobic (no oxygen) environment. This is typically a sealed tank filled with carbon dioxide (CO2), purged of oxygen. Fermentation then starts from the inside of the intact grape. Once it reaches about 2% alcohol, the grapes burst and the juice releases. From here, oxygen is reintroduced. The juice will continue fermentation normally, with the help of ambient or added yeast.
What about “semi-carbonic" wines?
This process can also partially occur naturally as long as there are whole berries (grapes) present. This is called semi-carbonic maceration. The weight of the grapes will crush some at the bottom and that juice will begin fermenting. Since CO2 is a byproduct of fermentation, oxygen will naturally be pushed out. Wrapped in a CO2 blanket, the intact berries in the middle and near the top of the tank will ferment from the inside out, burst and continue fermentation. This can add carbonic characteristics at varying levels, hence semi-carbonic.
What are the characteristics of carbonic wines?
The result is wine full of glittery character. Often enjoyed chilled, carbonic wines are light in body and tannin with an explosion of flavor and aroma. They are bright and fruity with aromas of bubblegum, banana, strawberry, cinnamon, and more.
Curious about trying one of these special wines? Here are some of our favorites: