08/29/2026
Things Wine People Make Harder Than They Need To Be: Carbonic Maceration
Here we go. Muscadines starting carbonic.
The super simple version?
Instead of crushing the grapes first, we put whole berries into a tank, push out all the oxygen and add some CO2. This creates an environment for an enzymatic fermentation to start inside the grapes themselves. Yes. Inside each little grape.
All you really need to know is that it makes some damn good and ridiculously fruity wine.
And muscadine already knows a thing or two about being fruity. You can try last year's version while thinking about cool this is.