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carbonic maceration

Also known as “whole berry fermentation.” The grapes are harvested and put into a tank without being crushed. Once the grapes are in an anaerobic condition (without air) the fermentation will begin. In traditional fermentation, yeast is added, however, in this situation, fermentation is performed inside the grape enzymatically, without yeast. As a result of the skins not being broken, not all of the color is extracted, but then again, none of the tannins are either. The result is a fruity wine ready for immediate drinking.

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