Did you know that winemaking with carbonic maceration was discovered in the 1930s almost by chance? Researchers in Narbonne in France, who were looking for ways to store fresh grapes, put some bunches under a CO2 curtain. However, they discovered that after a few weeks these fermented, becoming gaseous and sparkling. It was then discovered this rapid method of winemaking, which then spread to us too.
|Name||Lands of Chieti|