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

Cirò (pronounced chi-ro) has the largest production volume of any DOC in Calabria. It’s not just important in volume, but also in quality; in 2025, Cirò Classico was promoted to Calabria’s first DOCG. There are several factors that make this appellation 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?