The absence of oxygen is the beginning of the process which is technically defined as a intra-cellular fermentation. Each grape is formed of a complex system of cells, which under the conditions of lack of oxygen are modified, being transformed from sugar to ethanol. This is the fermentation process. This type of maceration can last from 5 to 20 days at a temperature of about 77°F. Once the process is complete, the grapes are then pressed. The must then undergoes the classic alcoholic fermentation, which lasts for about 2 to 3 days. The wine that follows is light, pleasant, soft and marked with hints of fruit and sweetness. The scent of fresh must will be present as well as that of the cellar. After all of this, we have our new wine!
It should be drunk young and fresh and no later than the Spring months. These wines do not have strong tannins and should be paired with delicate and light dishes. They go well with chestnuts, fish dishes and non-structured white meats. The combination of these young wines and mushrooms is an interesting pairing which most structured reds find difficulty with. The astringency of tannins contrast with the organoleptic properties of the mushrooms, producing a metallic taste which is difficult to remove. The novello wine instead is low in tannins and structure which makes for the perfect combination with mushrooms. The carbonic maceration produces the perfect wines for autumn flavors!