Carbonic Maceration Malbec, Bonarda And Pinot Noir Wines To Try

Carbonic maceration is an ancient winemaking technique now commonly used in the Beaujolais region of France. What is it? What wines in Argentina are made using this method? Keep reading and I’ll tell you all about it.

First things first: What’s Carbonic Maceration?

It’s an intracellular fermentation, or from the inside out of the berries, in an oxygen-free environment filled with CO2 and whole intact bunches of grapes. The grapes use the available CO2 to break down sugars and malic acid. Then alcohol is produced and once it reaches 2%, the berries burst releasing their juice and initiating a yeast fermentation.

The technique is mainly applied to red wines. The result is a wine light in color with low acidity and low tannins, and highly fruity aromatics.

This method has a few variations like the semi-carbonic maceration. Semi-carbonic maceration takes place when a vat is filled with whole bunches (CO2 is not added) and the weight of the grapes on the top crushes the ones below, releasing the juice. Yeast ferments the fruit and releases CO2 and that’s how intracellular fermentation starts in the remaining un-burst grapes.

Carbonic Maceration in the Cuyo Region

Carbonic and semi-carbonic maceration is commonly used in the Beaujolais region of France. But it isn’t just Beaujolais producers who use this method. Now it is widely employed in many countries where winemakers look for juicy and more aromatic wines.

In Argentina Zorzal Wines produces a Pinot Noir called Filoso (“Sharp” in English) that undergoes carbonic maceration in egg-shaped vats. The grapes are sourced from vineyards on calcareous soil in Gualtallary, Uco Valley. Therefore, the carbonic maceration brings out mineral notes of flint and graphite.

If you’re curious about Argentinian wines fermented in non-traditional methods like this one, you can also look for Via Revolucionaria Bonarda Pura from Passionate Wine winery. This Bonarda was sourced from old vines in La Arboleda, Uco Valley. The grapes were harvested separately at four different times, then they were all blended together. Only 50% of the wine was fermented using carbonic maceration. It has a vibrant, fruit dominated nose that leads to a soft and round mid-palate. It’s an unusual Bonarda, you’ll be surprised!

Bodega Santa Julia Tintillo, a blend of Bonarda from Santa Rosa (East of Mendoza City) and Malbec from Vista Flores, Uco Valley, is another Beaujolais-style wine available in the U.S. It’s fruity, juicy and aromatic (best served chilled between 46 – 56°F). It’s a light-bodied blend to enjoy with friends at a picnic in Mendoza’s Lavalle Desert (just like I did) or at a pool party in NYC!