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.