Beaujolais-Villages AOC

Beaujolais-Villages is one of the regional appellations of the Beaujolais vineyards along with the AOC Beaujolais. This wine-growing region has a total of 12 AOCs over a very vast territory, made up of 73 different types of soil. The AOC Beaujolais-Villages is a land of predilection for the Gamay grape variety, although there are a few plots of Chardonnay for a very confidential production of white wines. Composed mainly of schist and granite, the Beaujolais-Villages terroir differs from the AOC Beaujolais by its sloping land. More robust, more colourful and better-keeping wines result from these sloping soils. The character sought for these wines is suppleness, finesse, absence of astringency as well as a very present fruitiness!

BEAUJOLAIS-VILLAGES AOC

TASTING NOTES

RED WINE

Appearance : Pale cherry colour, sometimes turning to intense garnet, especially if the vines of the cuvée come from a schistous soils.

Nose : Intense fresh red fruits, especially raspberry and wild strawberry. A floral touch reminiscent of violets and wild flowers adds to the bouquet.

Palate : The wines from the lower slopes are light, reminiscent of Beaujolais AOC wines. The wines from the higher slopes have a more structured and full-bodied character. The wine is supple, fine and fruity with soft tannins.

Service : 14-16 °C

Aging potential : 3 to 4 years.

WHITE WINE : A very small production

Appearance : Pale yellow colour.

Nose : White fruit aromas mixed with floral notes.

Palate : The palate is supple, round, structured and pleasant with a short finish.

Service : 8-11 °C

Aging potential : 1 to 2 years.

ROSE WINE : A very small production

Appearance : The colour is luminous with a very pale pink hue.

Nose : The bouquet is dominated by red fruit aromas, followed by citrus and floral notes.

Palate : The red fruit aromas of the nose are found on the palate, as is the hint of acidity reminiscent of citrus fruits. Fresh and rispy with a nice finesse.

Service : 8-11 °C

Aging potential : 1 to 2 years.

FOOD AND WINE PAIRING

RED WINE Delicious with cold meats, roasted pork, grilled or roasted poultry and mild cheeses.

WHITE WINE White Beaujolais goes well with fish and seafood. As an aperitif, serve it with a drop of crème de cassis, it makes an excellent kir!

ROSE WINE Enjoy Beaujolais rosé with grilled meats, ham and fresh melon.

FIND OUT MORE

BEAUJOLAIS NOUVEAU

It is thanks to the craze around Beaujolais Nouveau that this appellation has gained international fame. But what exactly is Beaujolais Nouveau? The AOC Beaujolais and Beaujolais-Villages are the only AOCs in the vineyard that can market Beaujolais Nouveau. Although the notion of a great celebration around the "new wine" dates back to the Middle Ages, it is only in the last 70 years that the Beaujolais nouveau has become an event not to be missed. Its origin comes from Saint Martin's Day, a festival marking the end of the wine year and therefore the release of the "new" wine in Europe. In 1985, the date of the 3rd Thursday of November officially became the date of the product's release. In short, the arrival of the "new" wine is the trigger for the new vintage.

The aim of the winemakers is to obtain a wine of pure pleasure, fresh, fruity, tender and above all without astringency. Beaujolais Nouveau is indeed an easy-drinking wine and quite tasty, which will please the neophytes. However, the estates and producers work year after year to improve their product. In the Beaujolais region, 20% of the production is dedicated to Beaujolais Nouveau.

The Beaujolais Nouveau rosé really does exist! Its production is still very confidential, however, and some winegrowers are working to develop their range. Curiously enough, rosé Beaujolais Nouveau was first marketed in Japan in 2006, before being marketed in France in 2007! The arrival of the Beaujolais Nouveau Rosé is in fact due to a demand from the Japanese market, as the Japanese are great fans of Beaujolais Nouveau!

CARBONIC MACERATION : METHOD OF BEAUJOLAIS

What makes Beaujolais wines so special, and in particular the Beaujolais Nouveau, is the special method of vinification called "carbonic maceration". The grapes are carefully harvested by hand, then vatted with the grape bunches in order to preserve all the aromas of the berry. In a large, sealed vat, the grapes are completely deprived of oxygen. This is followed by anaerobic fermentation, i.e. without oxygen. It is an intracellular fermentation which means it takes place inside the berry itself. The maceration time is very short, perfectly adapted to the Gamay grape variety which allows for a reduced duration. The process does not take more than 10 days. This is the fastest vinification in the world! Such a technique allows us to obtain a light-bodied wine, with a dark colour and an absolutely unparalleled fruitiness.