What is carbonic maceration? Whole berries are transferred to a tank and fermented with wild yeast. Fermentation starts from inside the berries. The berries will explode and pop as sugars are converted to alcohol. This technique makes lower alcohol more fruit forward styles of red wine that are predominantly acid driven and a touch funky.
Traditional Pét-Nat Style: The wine was bottled just before completion of fermentation. This technique allows fermentation to finish in bottle thus trapping CO2 gas and offering a naturally sparkling wine.