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Carbonic Maceration

A technique for producing light red wines with low tannins, intense color, and fresh, fruity flavors and aromas. This process involves dumping whole bunches of freshly picked, uncrushed grapes into large vats filled with carbon dioxide. The bottom grapes are crushed by the weight of the grapes above them, and fermentation begins with the exuded juice and develops upward. Eventually, fermentation begins within the whole grapes, and they begin to exude more juice. Finally, the whole batch is pressed, and fermentation is finished in a standard way.

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