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区域	Beaujolais
国家	France
葡萄园公顷	18,000
土壤和气候	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.
历史	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.
典型产品	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.
特色菜餚特色菜肴	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.
红葡萄品种	Gamay
AOC	Beaujolais, Brouilly, Chénas, Cote de Brouilly, Fleurie, Morgon, Moulin à vent, Saint Amour