Carbonic maceration

Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to convert sugar into ethanol. Carbonic maceration ferments most of the juice while it is still inside the grape, although grapes at the bottom of the vessel are crushed by gravity and undergo conventional fermentation.

The resulting wine is fruity with very low tannins.
It is ready to drink quickly but lacks the structure for long-term aging.
In extreme cases such as Beaujolais nouveau, the period between picking and bottling can be less than six weeks.

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