Also called 'carbon maceration'. Whole grapes are put in a closed tank. Lack of oxygen causes the grapes' own enzymes to start an inner fermentation and due to CO2 accumulation, the grapes start bursting. Afterwards, the grapes are fermented in the normal way, using added yeast. The method is mainly used for production of the flimsy, French Beaujolais Nouveau and of the Italian Vino Novello wines .
Did you know?
Italy extends over 10 latitudes – from continental climate to subtropical climate?
Way back in the 6th or 7th century BC, the Greeks planted the grape known today as Aglianico del Vulture, and ever since Basilicata has been on the wine list. The Romans called the region Lucania, named used alternatively today, but the modern name was introduced later, during the times...
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