Carbonic Maceration

Some wineries do not crush their red grapes at all, and instead employ carbonic maceration.

Carbonic maceration became known for its use in Beaujolais (of the southern Burgundy region in France where the Gamay varietal is used). Carbonic maceration is when grape juice ferments inside of the individual whole grapes with the help of carbon dioxide.

Because the weight of the grapes on top will crush the grapes on bottom, the carbon dioxide prevents yeast from acting too quickly and coaxes the grape juice to ferment inside the grape’s skin.

Fermenting the juice inside the grape produces a fruity red wine with little tannin that can be bottled and sold quickly after harvest. France, Australia, and California produce some wines through carbonic maceration.