What is carbonic maceration and what wines are produced?

What is carbonic maceration and what wines are made using it?

An emblematic technique for vins primeurs and festive wines, carbonic maceration is a unique winemaking process that produces fresh, fruity, easy-to-drink wines. It is particularly associated with the famous Beaujolais Nouveau, but its use extends far beyond that. How does this method work? What effects does it have on the taste of the wine? Here's everything you need to know about this distinctive winemaking method.

What is carbonic maceration?

Carbonic maceration is a red winemaking method that involves fermenting whole grapes in an atmosphere saturated with carbon dioxide (CO₂), without crushing or destemming them. This technique enables intracellular fermentation: i.e., sugars are converted to alcohol right inside the grape berries, before they burst.

Key steps :

1. Whole bunches are placed in an airtight tank filled with CO₂.

2. Fermentation starts without added yeast, in the cells of the fruit.

3. After several days (usually 4 to 10), the grapes are pressed.

4. The juice is then vinified in the classic way (alcoholic fermentation followed by ageing).

What are the effects on the wine?

Carbonic maceration has very specific effects on the sensory profile of the wine. It produces :

• Intense aromas of fresh fruit: strawberry, raspberry, cherry, banana, English candy.

• Very supple, almost non-existenttannins.

• Low acidity, resulting in easy-to-drink wines.

• Bright, vibrant color, especially in young wines.

This type of winemaking is therefore ideal for producing wines that can be drunk quickly, within a year of harvesting.

Which wines are made using carbonic maceration?

The most emblematic: Beaujolais Nouveau

• Celebrated every 3rd Thursday in November.

• Produced from Gamay, a grape variety ideally suited to this technique.

• Renowned for its easy-drinking, fruity, festive and immediate character.

Other examples:

• Some Côtes-du-Rhône primeurs, Languedoc wines or even Spanish wines (Tempranillo vinified in carbonic acid).

• Some natural or artisanal wines, where carbonic maceration is used to accentuate the fruit's greediness.

• Modern experiments with unexpected grape varieties (Pinot Noir, Grenache, etc.), to create highly accessible profiles.

Advantages and limitations of carbonic maceration

Advantages:

• Ideal for light, fruity, festive wines.

• Fast time to market (often just a few weeks after harvest).

• Great aromatic accessibility, even for non-wine connoisseurs.

Limitations :

• Little aging capacity (fermentative aromas fade quickly).

• Less structural complexity than wines produced by traditional vinification.

• May confuse fans of more tannic or powerful wines.

Conclusion

Carbonic maceration is an original technique, giving rise to joyful wines that can be drunk young and shared (almost) without moderation. It embodies another facet of red wine: that of immediate pleasure, pure fruit and conviviality. And to enjoy them in the best possible conditions, store your bottles in a La Sommelière wine cellar, at the ideal temperature, ready to be opened at the first aperitif.