Carbonic maceration

A process used to make red wines from certain grapes (particularly gamay in Beaujolais, but also Carignan and a range of other red varieties). Whole bunches of grapes are macerated in stainless steel tanks under a blanket of CO2 (which stops oxygen from getting to the grapes). The grapes are not crushed (or at least not intentionally, although the weight of grapes in a tank means that those in the lower layers usually burst and release their juices), and fermentation takes place inside the berries. The process can help soften tannins and produces brightly coloured, highly perfumed wines (which often have more than a touch of banana and bubble-gum to them).