Carbonic maceration is a popular winemaking technique that makes wines with softer tannins and more fruit-forward aromas. This winemaking style is popular in regions such as Beaujolais. 

This form of maceration happens in large sealed tanks. Whole clusters of red grapes are kept in the tanks with the juice and carbonic gasses are added. The grapes ferment from the inside out, leading to fruit forward wines with low tannins and acidity.