The wine region of Beaujolais is located in France just north of the city of Lyon. Once considered the southern less prestigious part of Burgundy, Beaujolais has recently emerged with a unique identity all its own. The primary red grape varietal here is Gamay. This varietal has thin skin and low natural tannin, and typically expresses overt juicy & fruity characteristics along with distinct terroir. The soil in Beaujolais is made up of primarily granite, clay, schist, and sandstone in varying degrees. A unique fermentation process known as carbonic maceration is often used in Beaujolais. In this process whole clusters are placed into large sealed tanks which are pumped full of carbon dioxide. The carbon dioxide seeps through the grape skins and incites fermentation within each individual berry. Because the juice is not actually in contact with the skin during fermentation, wines made using this process are lighter in color, have lower tannin, and are very fruit forward. Serve them slightly chilled and enjoy!
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