Are you into reds that jump out of the glass? Crunchy, fragrant, stemmy and earthy?
Name your favorite!
Carbonic maceration is a winemaking technique that’s applied primarily to light- to medium-bodied red wines to make them fruitier and to soften their tannins. They call it Carbo in France and Cab Mac in Australia, the science is as ancient as winemaking itself and involves a pre-intra-cellular (inside each berry) fermentation.
Francesco at Tenuta Foresto is using it on Dolcetto, one the most classic grapes in Piemonte, and we are huge fans of the project.
Join our Club if you have a feeling you might love it and tag your favorite gluglu winery you think we should try!