Articles tagged with the word "semi-carbonic":
Taste test: semi-carbonic versus de-stemmed fruit
Schools of thought are evolving in Beaujolais, especially in the Beaujolais crus, around semi-carbonic maceration versus a Burgundian style of fermentation using de-stemmed grapes with pump-overs or punch-downs to extract colour and tannins. To see if it is possible to begin to taste the difference between these two vinification methods, I conducted a tasting seminar.
