A method where whole, unbroken grapes ferment from the inside, before any yeast is involved. It is the technique behind Beaujolais and many light, fruity red wines.
Press play to watch all five stages, or step through them one at a time.
Two versions of the same method. The difference is where the carbon dioxide comes from.
Drag the slider from a light touch of carbonic to a full nouveau, and watch the wine change.
Where the method is most common, and the words that point to it on a label.
Read the clue, then name the concept.