Also called macération carbonique, this technique is used during primary FERMENTATION to produce light red wines with low tannins, intense color, and fresh, fruity flavors and aromas. Such wines—like French BEAUJOLAIS—should be consumed early. The carbonic maceration process begins by dumping whole bunches of freshly picked, uncrushed grapes into large vats filled with carbon dioxide and, if native yeasts are undesirable, a good wine yeast. In this process, the bottom grapes are crushed by the weight of the grapes above them, and fermentation begins with the exuded juice. This beginning fermentation develops more carbon dioxide gas, which envelops the upper layers of uncrushed grapes and blocks air exposure that normally would occur. Soon, fermentation begins within the whole grapes, and they begin to ooze more juice. Finally, the whole batch is pressed, and fermentation is finished in a standard way.