Carbonic maceration
/ˌkɑːrˈbɒnɪk ˌmæsəˈreɪʃən/
winemaking-techniques, red-wine, fermentation, maceration, carbon-dioxide, low-tannin, fruit-forward, early-drinking, beaujolais, natural-wine, oenology, aroma-development•Last updated January 4, 2026
Carbonic maceration /ˌkɑːrˈbɒnɪk ˌmæsəˈreɪʃən/ is a red-winemaking technique in which whole, uncrushed grape clusters ferment from the inside in a sealed, carbon-dioxide-rich environment (intracellular fermentation). It typically produces deeply colored, very fruity, low-tannin wines with distinctive aromas of fresh red fruit, banana, and candied or bubblegum-like notes, often intended for early drinking.
Examples
- A Beaujolais Nouveau made by semi-carbonic maceration shows vivid purple color, soft tannins, and intense strawberry, banana, and bubblegum aromas, and is released just weeks after harvest.
- A natural-wine producer loads whole bunches of Gamay into a closed tank, lets them undergo several days of carbonic maceration under CO₂, then presses and finishes fermentation to create a light, juicy, chillable red.
- In a comparative tasting, students contrast a conventionally fermented Syrah with a partially carbonic-macerated Syrah to observe how carbonic maceration increases bright, confected fruit character and softens tannins.