Definition: Cold maceration of red wines

As soon as they are harvested, the whole grapes are mixed with dry ice to lower their temperature to minus 80°C. This treatment requires 500 g of dry ice per litre of must. The grapes are then kept at a temperature of +5°C for a maximum of 15 days. This very costly process greatly facilitates the winegrower's work during the stressful period of harvesting. The must waits safely in the cold. The carbon dioxide from the snow protects the harvest. Sulphur dioxide treatments can be reduced to a minimum. Under the effect of the cold, the berries burst and release an intense blue-violet colour. However, it is clear that this method, which extracts a great deal of aroma and the fruitiness characteristic of Beaujolais primeur, is not necessarily to everyone's liking. For this reason, traditional cold maceration (skin maceration), which consists of keeping the harvest for two to four days at a temperature of 10 to 13°C, with abundant sulphiting, produces very colourful wines with an exuberant aroma of small fruits.