What is Carbonic Maceration and What Kind of Wines Does it Make?

Do you like fruity, light red wines? A technique called carbonic maceration produces fresh, fruity, and often low-tannin wines that will suit your taste.

How does it work?

Instead of crushing the grapes to release their juice when winemaking commences, winemakers place whole, unbroken grape clusters into a sealed tank filled with carbon dioxide. The oxygen-free environment triggers a process where fermentation begins inside each grape. It’s truly an amazing process.

Enzymes in the intact berries start converting sugars into alcohol without the help of yeast. After a few days, the grapes begin to burst from the pressure of internal fermentation, and then a more traditional yeast-driven fermentation takes over to complete the process.

This method is best known for its role in making Beaujolais Nouveau, the famously light and juicy red wine from France, but it’s also used in other regions to highlight bright, berry-like flavors in red grapes like Gamay, Grenache, or even Pinot Noir. Wines made through carbonic maceration will boast vivid aromas of cherry, strawberry, and banana, a result of the unique chemical reactions that happen inside the grape.

Because the skins are never heavily broken down, the wines also have soft tannins and a smooth mouthfeel. This makes these red wine easy to drink young.

Also Read: What are Tannins in Wine?

Why Would a Winemaker Use Carbonic Maceration?

A winemaker will choose carbonic maceration to craft wines that are vibrant, approachable, and ready to drink soon after bottling. This technique emphasizes fresh fruit character, think red berries, cherries, and sometimes tropical notes, while softening tannins and minimizing bitterness. For winemakers aiming to produce lively, low-intervention wines suited to casual, early drinking rather than long cellaring, carbonic maceration offers an ideal tool.

It can also help express a playful or unconventional style from a particular grape or region. In warmer climates or with naturally high-tannin varieties, using carbonic maceration can tame harshness and bring out aromatic complexity. For producers working with younger vines or less prestigious parcels, it provides a way to make engaging, consumer-friendly wines without the need for long aging or expensive oak treatment.

The best online wine store California has many wines whose character is informed by carbonic maceration. Peruse the collection before your buy wine online, or contact our knowledgeable staff for a consultation.

Carbonic Maceration in Worldwide Wines

In France, the region most famously associated with carbonic maceration is Beaujolais, particularly for its young, fruity Beaujolais Nouveau wines made from the Gamay grape. Almost all Beaujolais wines—especially from the southern part of the region, undergo full or semi-carbonic maceration to highlight Gamay’s red fruit profile and reduce tannic bite.

Even among the more structured cru Beaujolais wines, like those from Morgon or Fleurie, winemakers often employ partial carbonic methods to preserve freshness while allowing for greater complexity and aging potential.

In Spain, carbonic maceration is a hallmark of certain Rioja wines made from Tempranillo, particularly those labeled as "vino joven" (young wine) or from the sub-region of Rioja Alavesa. These bright, easy-drinking reds often contrast with the more oaked and age-worthy styles Rioja is known for. Carbonic maceration helps enhance Tempranillo’s naturally fruity side and smooth out its sometimes firm tannins, making these wines popular for early consumption.

Also Read: Appassimento in Winemaking: What Does it Mean?

Outside of Western Europe, carbonic maceration has gained traction among thse producing natural wine. In California, producers working with Grenache, Syrah, and Pinot Noir. Sonoma and Santa Barbara winemaker in particular have adopted the method to create playful, low-alcohol reds with minimal sulfur.

A good example is the 2022 Piazza Carbonic Graciano, which Wine Enthusiast gave 91 points! This Graciano wine is “rich yet also fresh, with aromas of black plum, cassis and violet.” The palate is distinctive for its “young tannins and fiery acidity, showcasing dark fruit flavors without much of the bubblegum that usually comes from carbonic fermentation.”

Likewise, in Australia, particularly in cooler areas like the Adelaide Hills, carbonic techniques are used to showcase freshness and vibrancy in wines that challenge the country’s traditional big-bodied red style.

Whether you’re curious about Beaujolais or exploring new-wave California reds, carbonic maceration offers a delicious way to experience wine that’s fresh, fun, and full of energy. At Bottle Barn, we carry a wide range of these vibrant wine styles, from classic French Gamay to California Grenache with a carbonic twist. Browse our hand-curated wine collection online or stop by the store to discover your next favorite easy-drinking red.