Carbonic Maceration

1. Simple Explanation

Carbonic maceration is a way of making wine where whole grapes start to ferment inside the berry before they are crushed.
This makes wines that are:

• very fruity
• soft and smooth
• low in tannin
• easy to drink young

2. How It’s Done

• Grapes are put into a tank full of CO₂ (or CO₂ forms naturally).
• The grapes stay whole at first.
• Fermentation begins inside the grape.
• Later, the grapes are pressed and the wine finishes fermenting normally.

3. What It Tastes Like

Carbonic wines often taste of:

• strawberry
• raspberry
• cherry
• sometimes banana or bubblegum

They are usually light and juicy.

4. Where You’ll See It

• Beaujolais (France)
• Some light Spanish reds
• Some Italian reds (like Schiava or Dolcetto)
• Many “natural wines”
• Some rosés and even a few white wines

5. Summary

Carbonic maceration makes fun, fruity, soft wines that are great to drink young.
It is one of the easiest ways for winemakers to make fresh, easy, “glou-glou” (very drinkable) wine.