Did you know that...?
Carbonic maceration is a traditional winemaking technique that, although popularized in regions such as Beaujolais (France), has roots that could date back to ancient times.
The Romans, in their winemaking practices, possibly discovered this method accidentally by fermenting whole grapes in environments saturated with carbon dioxide, which induced intracellular fermentation.
Although not carried out systematically, this primitive process may have been one of the first forms of winemaking without the use of wood.
Today, this technique produces fresh, fruity wines with soft tannins and a silky texture that express the purity of the fruit, without the intervention of wood.