Carbonic maceration: locut. Carbonic maceration (CM) is a carbonic maceration process best known for the production of early-type wines, in Beaujolais for example *.
But it is also suitable for obtaining red wines for aging, rosés, even natural sweet wines. This technique quite simply exploits the phenomena of intracellular fermentation, that is to say another type of fermentation, that which occurs under the sole action of enzymes pr ...
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