Beaujolais wine is typically red and made from Gamay grapes, however Chardonnay and Aligoté do also exist but only represent less than 1% of the Beaujolais total production. Technically part of Burgundy, it however sits in the south of the region just below Macon. In the south it is a neighbour to the Rhone and shares a similar climate. The wines are unique enough to be separated from the rest of Burgundy and the Rhône, and Beaujolais is often regarded and referred as being totally independent to the rest of Burgundy. Beaujolais wine tends to be very a light-bodied red, with relatively high amounts of acidity. The gamay grape has a thin skin and therefore lower levels of tannin.
The Beaujolais region produces more wine than the rest of the northern Burgundy wine regions. The wine is made by “Carbonic Maceration” A process where the grape bunches are fermented in their entirety. This allows for the typical characteristics of Beaujolais Low acidity, tannin and higher concentrations on its fruit qualities. The process is a quick one. With only a few days of fermentation the wine is ready to be bottled and filtered and within a few weeks the wine is ready to be consumed.