"Carbonic maceration" is a method of brewing red wine in which grapes are not crushed but are left in a sealed tank filled with carbon dioxide for several days. It is widely known as the method of making "Beaujolais Nouveau".
"Maceration" means fermentation and "carbonic" means carbon dioxide, and in Japan it is also called the "carbon dioxide infiltration method."
There are two types of carbonic maceration: the traditional method, which uses the natural carbon dioxide produced by the natural fermentation of the grapes, and the other, which injects carbon dioxide from an external source.
The former traditional brewing method is also called "maceration naturel", and Beaujolais Nouveau is made using this method.
Wines made using the carbonic maceration method have a light, vibrant appearance, are less bitter, and have a light taste. They have a sweet aroma of strawberries, bananas, and candy.
