Beaujolais
The Beaujolais vineyard stretches south of Burgundy and north of Lyon. The region is internationally renowned for its long winemaking tradition and, more recently, for the popular Beaujolais Nouveau. Although it is administratively considered part of the Burgundy wine region, its wines have a distinct and unique identity. The Beaujolais region hosts 12 main appellations, grouped from lower to higher quality as follows: Beaujolais Nouveau (the youngest wines), Beaujolais, Beaujolais Supérieur, and Beaujolais-Villages (the traditional wines), and the Grands Crus (the highest quality wines, totaling 10 and mostly named after villages rather than individual vineyards: Saint Amour; Juliénas; Chénas; Moulin-à-Vent; Fleurie; Chiroubles; Morgon; Régnier; Brouilly; Côtes de Brouilly). The predominant variety is Gamay, although, as in most French appellations, it is not varietally labeled. In some vintages, the Beaujolais region produces more wine than the Burgundy regions of Chablis, Côte d'Or, Côte Chalonnaise, and Mâconnais combined. Along with Champagne, it is the only region in France where manual harvesting is mandatory.
Climate
The climate is semi-continental with temperate influences thanks to the Mediterranean influence. The area enjoys a milder climate than Burgundy, allowing the harvests to fully ripen (which is why Pinot Noir, which grows easily in Burgundy, does not thrive in Beaujolais).
Soil
Two zones are distinguished, separated by the city of Villefranche, according to the type of soil: to the north, where most of the Grand Cru municipalities are located, the soil is calcareous and granitic at the top of the hills and more stony and clayey on the lower slopes, resulting in more structured and complex wines. The southern half, also known as Lower Beaujolais, has flatter terrain with clay and sandstone soils, along with some limestone parcels, which contribute to the production of fruity wines.
Hectares
22500
Location
Southeast