Carbonic maceration is a type of whole-berry fermentation process in which whole clusters of uncrushed red grapes are piled into tanks filled with carbon dioxide (to exclude unwanted oxygen). The tanks are then sealed off, and the grapes are left alone to ferment in their own skins. The typical result is a brightly colored, simple, fruity, low-tannin wine that's meant to be enjoyed while young (that, and it doesn't keep for very long). The process of carbonic maceration gained fame in Beaujolais, but it's also performed elsewhere, including in Spain and Australia.