Carbonic maceration - famous in Beaujolais - is a fermentation technique which allows intra-cellular (inside the grape) fermentation to take place, allowing primary (alcoholic) fermentation without any tannin extraction. It produces bright, fresh fruit flavours without any or very little tannin.  Normally done with Gamay Noir, here BK has applied this same technique to Pinot Noir, to produce a very pretty, very elegant, intensely perfumed Pinot Noir.