Winemaking Technique

Semi-Carbonic Maceration

Maceration & Extraction

Semi-carbonic maceration combines whole-cluster carbonic fermentation with traditional crushing of a portion of the cap. It balances the candied fruit of full CM with more structure and tannin from conventional extraction.

Also known as: Partial carbonic, Semi-carbonic

Purpose

Blend carbonic fruit character with traditional tannin structure.

Process stage

Pre Fermentation

How it works

  • Beaujolais Cru
  • Light-bodied reds
  • Natural wine styles

Common wine styles

Common grape varieties

Common regions

Descriptors created

Opposite techniques

Serving implications

Beginner explanation

Many Beaujolais Cru wines use semi-carbonic — more structure than Nouveau, still fruit-forward.

Related ontology entities

See also

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