Food & Wine included Georges Duboeuf in the article “What is Carbonic Maceration in Winemaking and How Does It Work?” by Kathleen Willcox.
She explores the history and evolution of carbonic maceration, interviewing various producers, including Adrien Duboeuf-Lacombe, who shares that Georges Duboeuf Wines favors semi-carbonic maceration for creating “a balanced wine that appeals to serious and newer enthusiasts alike.” Kathleen also notes that Georges Duboeuf popularized carbonic maceration.
