Definitions for "Carbonic maceration"
Fermentation of whole red grapes in a sealed container under a layer of carbonic gas to produce a lighter-bodied wine.
A process commonly used with young fruity wines such as Beaujolais Nouveau, where grapes at the bottom of the vat are gradually crushed under pressure from the top grapes, releasing CO2 to ferment the top grapes in their skins.
A method of vinification. Instead of ripping off the stems and crushing the grapes, the bunches are fermented whole in closed containers, the grapes below being crushed by the weight of those above. This extracts plenty of fruity flavour, but not much tannin, and is therefore becoming popular for improving the quality of Carignan-based red wines which are to be drunk young.