Which region is associated with carbonic maceration, and what does it involve?

• A. Beaujolais, whole cluster fermentation occurs without crushing the grape in an anaerobic atmosphere.
• B. Burgundy, carbon dioxide is used to speed up fermentation.
• C. Loire, wine is fermented with crushed grapes in an oxygen-rich environment.
• D. Champagne, grapes are pressed before fermentation.

Answer: (A)

Carbonic maceration is a winemaking method where whole grape clusters ferment inside an environment rich in carbon dioxide, so the grapes begin fermentation while still intact and without being crushed. This approach is most closely tied to Beaujolais, a region in Burgundy, France. In practice, the grapes go into a sealed, CO2-filled tank, creating an anaerobic setting that triggers intracellular fermentation within the skins of the whole berries. After several days, the fruit is crushed and pressed, and normal fermentation proceeds to finish the wine.

This technique produces wines that are bright, fruity, and light-bodied with soft tannins, which is the hallmark Beaujolais style, especially for Beaujolais Nouveau. The other scenarios don’t match how carbonic maceration is done: it’s not a Burgundy-wide standard practice elsewhere, it isn’t about speeding fermentation by adding CO2 in general, it isn’t about crushed grapes in an oxygen-rich environment, and it isn’t about pressing before fermentation.