Winemaking Technique

Carbonic Maceration

Maceration & Extraction

Carbonic maceration ferments whole berries in a CO₂-filled tank before crushing, producing low-tannin reds with vivid candied fruit and banana-like esters. Beaujolais Nouveau is the classic expression, though the technique appears in other regions for fruit-forward styles.

Also known as: CM, Whole-grape anaerobic maceration

Purpose

Create low-tannin, fruit-forward reds with distinctive candied aromatics.

Process stage

Pre Fermentation

How it works

  • Early-drinking reds
  • Beaujolais-style wines
  • Blending component

Common wine styles

Common grape varieties

Common regions

Descriptors created

Descriptors reduced

Opposite techniques

Serving implications

Beginner explanation

This is why Beaujolais smells like bananas and bubblegum — the grapes ferment whole inside their skins.

FAQ

Is carbonic maceration only for Gamay?
Gamay is the classic grape, but producers apply CM to Grenache, Pinot Noir, and other varieties for fruity, early-drinking styles.

Related ontology entities

See also

Pairing guidance is based on general culinary principles and may vary by preparation and preference.