The way to make Beaujolais wine is slightly different from making other wines. Carbonic Maceration is the name of the fermentation technique used to make Beaujolais, and what follows is a very brief description of the process. Don't worry, there won't be a test, but you can use this info to impress your friends!

First, whole bunches of grapes are placed in the vats, and the weight of the fruit begins to crush the bottom one-third of the grape clusters.

Fermentation begins when naturally occurring yeasts consume the grape’s sugar and create alcohol and carbon dioxide (CO2).

The carbon dioxide then envelops the remaining two-thirds of the grape clusters, which allows intracellular fermentation to occur within the whole grapes – the grapes actually ferment inside their own skins!

Carbonic Maceration lasts for 4 days for Nouveau, 6 - 8 days for Beaujolais and Beaujolais Villages and up to 10 days for Cru Beaujolais