In one sentence: Carbonic maceration is a red-wine technique where intact grapes begin fermentation inside their berries in a sealed, carbon-dioxide-rich environment.
Wine typeRed
EnvironmentAnaerobic / CO₂
Typical styleBright, perfumed
How does it work?
With oxygen excluded, intact berries undergo intracellular changes before conventional yeast fermentation takes over after berries break or are pressed.
What style does it create?
The AWRI describes bright, perfumed or fruity wines often intended for early consumption.
Which grapes use it?
Gamay is famous for it, while Pinot Noir and Shiraz can also be used.
Is semi-carbonic the same?
Not exactly. Semi-carbonic methods include some crushed fruit or free juice, allowing yeast fermentation to generate carbon dioxide around intact berries.