In which part of Burgundy is carbonic maceration commonly used?

Carbonic maceration is a winemaking technique predominantly associated with Beaujolais, a region in Burgundy known for its gamay grape wines. This method involves fermenting whole clusters of grapes in a carbon dioxide-rich environment, allowing intracellular fermentation to occur. The result is wines that are typically fresh, fruity, and low in tannins, characteristics that align well with the style of Beaujolais wines, especially those labeled as Beaujolais Nouveau.

In contrast, regions like Chablis and Cote d'Or are more focused on traditional winemaking methods and varietals like Chardonnay and Pinot Noir, which do not typically utilize carbonic maceration. The Cotes Chalonnaise also tends to follow more traditional techniques suited to the specific varietals grown there. Thus, the association of carbonic maceration with Beaujolais makes it the correct choice in this context.