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Carbonic maceration red
Still redObserved typical
Whole uncrushed bunches sealed under CO2, so the first part of fermentation happens inside the intact berry. Produces banana and bubblegum esters and almost no tannin.
The numbers
Each bar drawn against all 30 styles
Alcohol
11-13%
11% - 13%
Titratable acidity
5-7 g/L
5 - 7
pH
3.3-3.6
3.3 - 3.6
Residual sugar
0-3 g/L
0 - 3
Serve at
12-15 C
Worth opening after
2 months
and it keeps improving to roughly 1 years
Sulphite at pH 3.45
22 mg/L
free SO2, for 0.5 mg/L molecular
What goes wrong
Letting air in. The whole method depends on an oxygen-free vessel; a leaky lid gives you a warm bucket of grapes turning to vinegar.
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.