Beaujolais

The Beaujolais is a region mostly located on the eastern flank of the central massif, along the Saône, in the north of the Lyon region. Southernmost vineyard of Burgundy, Beaujolais is located in the north of the department of the Rhone and the south of the Saône et Loire department. It covers 23,000 hectares and 55 kilometers between Macon...
The Beaujolais is a region mostly located on the eastern flank of the central massif, along the Saône, in the north of the Lyon region. Southernmost vineyard of Burgundy, Beaujolais is located in the north of the department of the Rhone and the south of the Saône et Loire department. It covers 23,000 hectares and 55 kilometers between Macon and Villefranche sur Saône. The soils are mainly granitic, and their diversity has allowed the creation of ten wines recognized by a registered designation of origin, in addition to the generic appellation Beaujolais. The exposure of Beaujolais vineyard is East, South-East. The Beaujolais region takes its name from its former capital, Beaujeu, whose Hospices produce, like those of Beaune and Nuits Saint Georges, special cuvées in Beaujolais wines. The Beaujolais region comprises three well-differentiated geographical areas:      The Saône valley, where there are important communication routes (road, motorway, railway, canalized Saône), and diversified industrial activities;      The hillsides of Beaujolais, which bear the vineyard;      The Beaujolais Vert: an agricultural activity dominated by livestock, a silvicultural sector with a strong natural and economic identity, a traditional economy in The wines of Beaujolais are mono-type, like the crus of the Côte de Nuits or the Côte de Beaune. The red wines, which are very much in the majority, come from the Gamay Noir grape with white juice, which finds there a terroir of predilection (70% of Gamay's global grape variety is Beaujolais). Les Cépages Blancs, including Chardonnay, is part of the Crémant de Bourgogne and in cool, dry wines. Traditionally, the harvest of red wines is done manually, in order to preserve the whole grape clusters and to vinify them according to the principle of carbonic or semi-carbonic maceration in hermetic tanks saturated with carbon dioxide. This fermentation confers typical fresh fruit aromas, and is more or less long depending on the appellation or the result sought by the winemaker. The Beaujolais Crus: Brouilly: The most extensive of Beaujolais Crus is colorful, firm and full-bodied. Chénas: The most "rare" of the Beaujolais Crus asserts itself as a generous wine of guard, tender in the mouth. Chiroubles: It is the highest perch of the Beaujolais Crus. Fine and fruity, this is one of the most typical. Côte de Brouilly: The vineyard blossoms on the sloping and well exposed slopes of Mont Brouilly. Fleurie: It is often considered the most feminine of the Beaujolais Crus Juliénas: Wine of character, this vintage appreciates as well young as after a few years of bottle where it supports very well the mark of the time. Morgon: Fleshy, powerful wine with strong personality, which improves with time. Moulin-à-vent: Well-structured wine, it is worthy of being among the biggest. Régnié: Seductive, supple, round and balanced wine. Saint-Amour: This vintage with the name charmer is love at the northern end of the vineyard. Bright, fine and balanced wine with a tender and harmonious body.
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