Recommended pairing: Ideal with artisanal cured meats, herb-roasted chicken, mushroom stews, or pasta with spiced sauces. Perfect for tapas and light dinners.
Did you know...?
Carbonic maceration is a traditional winemaking technique which, although popularized in regions such as Beaujolais (France), has roots that may date back to antiquity.
The Romans, in their winemaking practices, possibly discovered this method accidentally when fermenting whole grapes in environments saturated with carbon dioxide, which induced intracellular fermentation.
Although it was not carried out systematically, this primitive process may have been one of the first forms of winemaking without the intervention of oak.
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 oak.