Red with carbonic maceration

Red wine made using a technique that consists of placing whole bunches of grapes (without destemming) in airtight stainless steel tanks. Fermentation, called intracellular, begins inside the grape itself in an environment dominated by carbon dioxide. It is the classic production system for the traditional young wines of Rioja Alavesa, although today they are made all over Spain. Carbonic maceration reds are extraordinarily fruity and aromatic wines.