Carbonic-maceration Red Wine

What it is

Carbonic maceration is the technique associated with Beaujolais and with the traditional young 'cosechero' reds of Rioja Alavesa, and it is also used in the Languedoc and elsewhere. It gives brightly coloured, very aromatic wines with red-fruit notes, sometimes hints of banana or candy, and soft tannins. These wines are made to be drunk young rather than aged for long. What sets them apart is that part of the fermentation begins inside the intact grape, not in crushed juice.

How it is made

Whole, uncrushed and unstemmed bunches go into tanks filled with carbon dioxide; without oxygen, each berry begins an intracellular fermentation that converts some of the sugar and draws out colour and aroma. The grapes are then pressed and alcoholic fermentation finishes in the juice, as with any red. Many wineries use a semi-carbonic version, in which the weight of the bunches crushes the grapes at the bottom and the CO2 comes from the fermentation itself.

What to serve it with

• Charcuterie and cured meats
• Pizza and tomato-based pasta
• Roast chicken
• Grilled vegetables
• Mild, soft cheeses

On the wine list

• It usually works very well by the glass as a light, easy red, especially in summer or as an aperitif.
• Show the vintage and keep stock moving: it is best young and tends to lose fruit with age.
• Serving it lightly chilled, around 12–14 °C, often improves it a lot; avoid leaving it at room temperature in a warm dining room.