A fermentation technique used in France, where one with a part of the grapes (mostly about half) Maceration carbonique (Carbonation mash) is started. After that, a normal alcoholic fermentation started by adding conventionally destemmed, mashed grapes. The fermentation carbon dioxide produced then displaces the oxygen upwards. In the past, most of the red wines were probably made this way, and all the grapes - without stemming - Put in several tranches in a fermentation tank. Im exiting by weight grape then places one in the intact berries spontaneous fermentation and the escaping carbon dioxide has the usual effect with the Macération carbonique.