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Beaujolais

Beaujolais

(France)

The Beaujolais is an area of ​​France, in particular of the region Burgundy, characterized by a climate suitable for the cultivation of a fruity red wine and aromatic, so emblematic as to have taken the name of the area itself: the Beaujolais Nouveau.
The history of viticulture in the region dates back to the ancient Romans, when they imported the tradition in France, but the true diffusion of the wine production dates back to the mid-1600, when in the area came built an important bridge-channel linking the Loire and the Seine, to Briare, that allowed an easier and easier transport of barrels in most important places in France, especially in Paris. With this widespread expansion, it was only a matter of time before the cultivation of the vines extended to the hilly lands of Beaujolais.
These have an ideal granite composition for the production of the wine of the same name and are made fertile by a temperate continental climate, mild and protected from the wind force by the presence of the > mountains that characterize the region link between the north and the south.
Beaujolais Nouveau is the red wine typical of the area of ​​the same name, derived from the vineyard called Gamay and consumed shortly after its bottling, to preserve the typical taste and freshness.
It is a fruity wine and very refreshing, obtained from a production technique that exploits carbonic maceration, that is the fermentation of grapes in < b> Hermetic tanks and exposed to carbon dioxide.
Another typical wine of the area, but much less emblematic than the Beaujolais Nouveau, is the white Chardonnay, cultivated to a lesser extent than red.

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Beaujolais

Information about Beaujolais

Region
Beaujolais
Country
France
Vineyard hectare
18,000
Soil and climate
From a geological point of view it is clearly divided into two just north of Villefranche, the regional capital. To the south, in the Bas Beaujolais, the clayey soil gives a common Beaujolais. The northern part of the region, the Haut beaujolais, rests on a granite base with a sandy surface that drains, warms and ripens the gamay, often to perfection.
History
The Romans designated the area as Belloiocensis Pagus. In the Middle Ages it was a fief of the house of Beaujeu: it passed in 1265 to the d'Albon-Forez and in 1400 to a branch of the Bourbons, a descendant of whom, Duke Peter II, married one of the daughters of Louis XI. The Beaujolais was confiscated in 1527 and joined to the royal possessions, only to be returned to the Duke of Montpensier, Louis II of Bourbon-Vendôme, and later to go to marriage to Gaston d'Orléans: his daughter Anna Maria Luisa left the county as an inheritance to Philip I of Bourbon-Orléans, brother of Louis XIV. Together with the provinces of Lyonnais and Forez, it belonged to the généralité of Lyon, created in 1542.
Typical products
The Beaujolais produces more than twice that of the rest of Burgundy, both red and white. The vineyards extend over the soft hills creating a landscape as inviting as its wines. Gamy is the dominant grape that has found its perfect habitat in the granitic breccia of Beaujolais. There are those who think that Gamay is an old clone of Pinot Noir. The particular character of Beaujolais is obtained, however, not so much from the vine but from the fermentation method, the so-called carbonic maceration. With this method the whole bunches are placed in closed containers in which carbon dioxide is injected. The grapes on the bottom of the vats break with the same weight of the grapes and the must begins to ferment normally, while in the berries remained whole a fermentation begins inside them. The Beaujolais Noveau is a very profitable invention. The wine is bottled directly after fermentation and delivered to customers and, thus, producers immediately receive payment for their product, without costly aging in barrels or bottles.
Typical dishes
In the sixteenth century Catherine de Medici, the Florentine cooks who prepared dishes with French agricultural products were brought to the Paris court. This revolutionized French cuisine and as a result regional specialties became popular among the nobility as well as a symbol of their status. The Lyonese cuisine is a cross between many regional culinary traditions. Summer vegetables from the Bresse and Charolais factor, lake fish from the Savoy, spring fruits and vegetables from Drôme and Ardèche, wines from Beaujolais and the Rhone valley.
Red grape variety
AOC
Beaujolais
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 4 
93
XW
93
Producer Joseph Drouhin
Wine type Red biodynamic still
Region: Beaujolais
Grapes: 100% Gamay
Alcohol: 13.00% by volume
Format: 0,75 l Standard
Special Features:
€ 22.31
Price With VAT
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92
XW
92
RP
92
Producer Thibault Liger-Belair
Wine type Red organic still
Region: Beaujolais
Grapes: 100% Gamay
Alcohol: 13.00% by volume
Format: 0,75 l Standard
Special Features:
€ 34.16
Price With VAT
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92
XW
92
Producer Domaine Louis Claude Desvignes
Wine type Red still
Region: Beaujolais
Grapes: 100% Gamay
Alcohol: 13.00% by volume
Format: 0,75 l Standard
Special Features:
%
-20.0
€ 31.72 Save € 6.34
€ 25.38
Price With VAT
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91
XW
91
Producer Joseph Drouhin
Wine type Red biodynamic still
Region: Beaujolais
Grapes: 100% Gamay
Alcohol: 13.00% by volume
Format: 0,75 l Standard
Special Features:
€ 23.18
Price With VAT
Last 4 bottles
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