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Carbonic Macerating of Red Grapes With or Without White Grapes

Authors find many differences between Rioja wines made with non-strict carbonic maceration and those made after destemming grapes.
Jan 2010 Issue of Wine Business Monthly
Removing the stems and then crushing the grapes is the most extensively used method to produce red wine worldwide. But in the famous Rioja region of Spain, this was not always the case. The Rioja region, one of the oldest wine appellations in the world, is subdivided into three geographic sub-regions: Rioja Alta, Rioja Baja and Rioja Alavesa. Before the Bordeaux method of destemming was introduced in the 18th century, the region produced red wines through the method of carbonic maceration. Alth...
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