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Carbonic Maceration, a winemaking technique introduced by Jules Chauvet in the 1970’s, is explained by Emmanuel Guillot. Emmanuel explains how the process works and why it is used.
Emmanuel Guillot of Domaine Guillot-Broux in the Macon region of Burgundy France sat with Ask a Winemaker in Chicago in the Spring of 2015.
See all of our videos with Emmanuel Broux of Domaine Guillot Broux here:
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