Carbonic Maceration
Whole-grape fermentation that gives soft, fruity red wine.
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Carbonic maceration is a technique where whole, uncrushed grapes begin fermenting inside their own skins in a tank filled with carbon dioxide. It produces soft, low-tannin red wine with bright, candied fruit aromas.
Why it matters for WSET
It explains the light, juicy style of Beaujolais and is a testable winemaking method in WSET Level 2 and 3.
Example
Beaujolais Nouveau is made using carbonic maceration.
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