AFAIK most Beaujolais producers use some form of carbonic maceration at the beginning of the winemaking process but for most the maceration/fermentation is usually referred to as semi-carbonic, part carbonic part conventional, which is how the Lapierres describe that part of their overall winemaking process which is of course marked by other key aspects relating to indigenous yeasts, no/minimal sulphur with no fining and filtration.
I assume the other members of the Gang of 5 like Foillard, Breton and Thevenet would use the same or similar technique although one of the 5, Joseph Chamonard, died in 1990 and the Domaine is run by his daughter Genevieve and her husband Jean-Claude Chanudet and their winemaking may now be different.
Other top winemakers like the Chermettes of Domaine du Vissoux and Jean-Marc Burgaud of the eponymous Domaine are also semi-carbonic across their large range as are Drouhin’s MaVs and Morgons and Alain Coudert’s Fleurie, Clos de la Roilette
On the other hand the conventional Burgundian approach is used by Jadot for some of their top wines including the 5 single vineyard ‘Clos’ MaV wines of Chateau des Jacques and the basic Chateau des Jacques plus the Morgons of Chateau des Lumieres. However their website, although large and comprehensive appears to have some ambivalence and misplaced text with only one entry [that I could find] on the type of vinification of their large range of Beaujolais that appeared unequivocal:
Here is how they variously describe it:
1.Vinification method is the same as the one used for the Grands Crus from Côte d’Or. Grapes are hand-picked and put in small containers (25-30kg). They are then sorted out before being destemmed. Maceration (no carbonic) takes places during 3 to 4 weeks with native yeasts. The wine is partly aged in oak barrels during 10 to 11 months.
2. And another to: In general, we destem the grapes in order to allow them to undergo a vinification according to the traditional method that was practiced during the 19th century [Hmmmm? If that means “like Burgundy today” why not say so?]. In practice, this means fermentation with wild yeasts and maceration periods lasting two to three weeks. [versus 3-4 in 1. above]. Malo-lactic fermentation follows alcoholic fermentation at the beginning of autumn, then half the wine is matured in oak barrels and half in stainless steel.
3. Others refer to: the wine is vinified in closed vats with pumping over, and then aged in oak barrels for 12 months. One part of the grapes are de-stemmed.
Quite a number of others are apparently either experimenting with a Burgundian approach or have started to use it in earnest for at least part of their production.
Potel-Aviron apparently follows a Burgundian route for their Fleuries, Morgons and MaVs and Mommessin [for some of their very big range but most semi-carbonic] while some like Jean-Paul Brun of Terres Dorées [certainly for his top wines including the Cru wines], Louis-Claude Desvignes and Michel Tête are reportedly using Burgundian vinification at least in part.
However what seems to distinguish the best relates to far more than the difference between semi-carbonic and the Burgundian approach: the vineyard work, harvesting, grape handling and sorting, the use of indigenous yeasts, sulphur use and filtration. The use of oak [old to very old usually] is IMO more apparent in e.g. the Jadot wines but not in any way excessively – at least to my taste although I tend to drink them with more age that the others e.g. starting the 2002s for Rochegres and Grand Carquelin currently whereas e.g. 2005 for Lapierre and Foillard although only recently finished the 02s. Still keeping the 2005 Burgaud Morgons though.
I cellar and drink quite a lot of Beaujolais in a wide range of styles but consider the [good] spectrum as being Lapierre and Foillard Morgons at one end and the Jadot Chateau des Jacques MaVs of Grand Carquelin and Rochegres [my favourites of the 5 Clos] and the Morgons [various] of Chateau des Lumieres at the other. In between I put the Fleuries and MaVs of the Chermettes, the Morgons [primarily] of Jean-Marc Burgaud and Coudert’s Fleurie,Clos de la Roilette.
Caveat: while I am confident of the currency of the Jadot [despite the ambivalence in their various descriptions of their winemaking], Lapierre and Foillard information some of the other detail may be out of date although I think a current view would see more rather than less Burgundian type vinification based on the previous developments.
I would appreciate any updates and corrections since I find Beaujolais one of the more difficult regions to keep in touch with particularly on the technical side of the winemaking.