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" ... Another low-intervention, southern Beaujolais producer with a natural bent, Domaine Dupueble uses a quick carbonic maceration to create this juicy, easy-drinking wine. ... "
" ... Carbonic maceration typically involves picking the whole cluster of grapes and placing them in a sealed tank with added carbon dioxide. The oxygen-free environment results in the grapes using the available CO2 to break down sugars and begin fermentation from the inside. As the alcohol production increases, the grapes eventually crush themselves from the increasing weight of the juice. (Winemakers may chose to press the grapes at this stage to separate the juice from the skins.) This process extracts color from the grapes, but little tannins, resulting in softer, fruitier wines. ... "
" ... The decision to stop the post-fermentation maceration is done by tasting. “When the right balance is there, we stop. Tasting is important. We taste the tanks every day. Not least to check the tannin impact on the palate. During the post maceration period, the tannins move backwards to the back palate.” Jenny talks a lot about tannins. “Tannin is an enormous subject”, she says, “and not enough research has been done.” ... "