We've posted a new short video on carbonic maceration. Watch it here!
What are the viticulture and winemaking topics you'd like us to cover in future video shorts?
Ok, great short video....but is what was depicted a.) Semi-Carbonic Maceration or b.) Full Carbonic Maceration? And, if possible can we say exactly why it was the former or the latter? Thanks! Roy
I would love to see a video on malolactic conversion!!
Hi Raymond, I just realized that I misread your initial question. Traditional fermentation does follow carbonic maceration, and usually takes place off the skins (after pressing).
And as Natalie said, you get less carbonic character with whole berry fermentation than whole cluster because whole cluster ferments have more whole berries that stay intact longer, so there is more opportunity for carbonic maceration.
I posted a bit more on this topic in the whole berry fermentation discussion, so check that out if you’re interested.
There are just fewer berries.
Why does whole berry provide less carbonic character than whole cluster?