I've read about carbonic maceration and the soft flavors it can add to a wine. I also remember hearing about winemakers sometimes adding a couple of bunches of grapes whole to a batch of crushed and destemmed grapes. The idea intrigues me. It's still the same idea being oxygen excluded, but inside juice, not carbon dioxide.
Has anybody tried this? I am seriously considering doing a 5 gallon "side project" with my Chilean Carmenere. The idea especially peaks my interest with this grape as I hear sometimes they can have slightly harsher tannins. Even if it doesn't, it may be an interesting blending experience.
After a quick internet search, I also pulled up info saying it helps juice flow through the cap, resulting in better extraction. Also carbonic maceration imparts more berry aroma and flavor in the finished product. Anybody have thoughts, ideas, bad experiences, etc?