Short definition
A winemaking technique where whole, uncrushed grapes ferment inside their own skins in a CO2-filled tank, producing fruity, low-tannin wines.
Instead of crushing grapes, whole clusters go into a sealed tank flooded with carbon dioxide. Fermentation begins inside each intact berry, producing bright fruit flavors and almost no tannin. The resulting wines taste of banana, bubblegum, and fresh berries. Beaujolais Nouveau is the most famous example. The technique also appears in parts of the Rhône and Rioja for early-drinking styles.