The winemaking technique used in the making of Beaujolais Nouveau is called "carbonic maceration" or "whole berry fermentation". Here are the steps:

1. Harvesting: The Gamay grapes used in Beaujolais Nouveau are hand-picked.

2. Carbonic Maceration: Unlike traditional fermentation methods where the grapes are crushed, in carbonic maceration, whole grapes are placed in a vat. The weight of the grapes on top crushes the ones at the bottom, releasing their juice. The vat is then filled with carbon dioxide, which triggers fermentation inside the uncrushed grapes.

3. Fermentation: The fermentation process lasts for a few days (4-5 days typically), during which the sugars in the grapes are converted into alcohol. This process also gives Beaujolais Nouveau its distinctive fruity flavor and light tannins.

4. Pressing: After fermentation, the grapes are pressed and the juice is extracted.

5. Bottling: The wine is then quickly bottled and prepared for sale. Beaujolais Nouveau is typically released on the third Thursday of November, just a few weeks after the grapes have been harvested.

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The winemaking technique used in the making of Beaujolais Nouveau is called "carbonic maceration" or "whole berry fermentation". Here are the steps:

1. Harvesting: The Gamay grapes used in Beaujolais Nouveau are hand-picked.

2. Carbonic Maceration: Unlike traditional fermentation methods where the grapes are crushed, in carbonic maceration, whole grapes are placed in a vat. The weight of the grapes on top crushes the ones at the bottom, releasing their juice. The vat is then filled with carbon dioxide, which triggers fermentation inside the uncrushed grapes.

3. Fermentation: The fermentation process lasts for a few days (4-5 days typically), during which the sugars in the grapes are converted into alcohol. This process also gives Beaujolais Nouveau its distinctive fruity flavor and light tannins.

4. Pressing: After fermentation, the grapes are pressed and the juice is extracted.

5. Bottling: The wine is then quickly bottled and prepared for sale. Beaujolais Nouveau is typically released on the third Thursday of November, just a few weeks after the grapes have been harvested.

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The winemaking technique used in the making of Beaujolais Nouveau is called "carbonic maceration" or "whole berry fermentation". Here are the steps:

1. Harvesting: The Gamay grapes used in Beaujolais Nouveau are hand-picked.

2. Carbonic Maceration: Unlike traditional fermentation methods where the grapes are crushed, in carbonic maceration, whole grapes are placed in a vat. The weight of the grapes on top crushes the ones at the bottom, releasing their juice. The vat is then filled with carbon dioxide, which triggers fermentation inside the uncrushed grapes.

3. Fermentation: The fermentation process lasts for a few days (4-5 days typically), during which the sugars in the grapes are converted into alcohol. This process also gives Beaujolais Nouveau its distinctive fruity flavor and light tannins.

4. Pressing: After fermentation, the grapes are pressed and the juice is extracted.

5. Bottling: The wine is then quickly bottled and prepared for sale. Beaujolais Nouveau is typically released on the third Thursday of November, just a few weeks after the grapes have been harvested.

Which winemaking technique is used in the making of Beaujolais Nouveau?

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