In this webinar we will take a deep dive into the fascinating world of carbonic maceration, from early origins to present-day variations and applications. We will compare ‘conventional’ aerobic fermentation of crushed grapes with anaerobic intracellular fermentation of whole berries, and examine the differences between carbonic maceration, semi carbonic maceration, and fractional carbonic maceration. We will identify some of the “Old World” regions

Compared to more famous Italian wine regions, such as Toscana and Piemonte, Calabria is relatively overlooked on the international stage. But in 2025, it received some much-deserved recognition: Cirò Classico was finally promoted to Calabria’s first DOCG. There are several factors that make this appellation so special, including its history, its terroir and the distinctive style of wine it produces thanks to the characterful Gaglioppo grape. Comparisons with Barolo abound; are they well-founded or just wishful thinking?