Beaujolais - Winemaking
5 important questions on Beaujolais - Winemaking
Describe the two wines (Grands Echezeaux Grand Cru Jadot & Fleurie G. Duboeuf) under the following headings:
a) Climate and soil
b) Viticulture and grape varieties
c) Vinification
d) Scale of production and quality of wine
Two styles of winemaking in Beaujolais
- extracts colour (very purple) and aromas (pear drop, banana, kirsch, bubblegum) with limited tannin.
- whole bunch
- for fruity wines to be released early
Traditional red wine making method
- destemming, crushing, fermentation and maceration on the skins
- may be aged in barrels
- Burgundian style
- for Cru Beaujolais wines
Beaujolais winemaking techniques vary to the traditional techniques, maceration times also vary. Can you describe these per style (appellation) of wine?
- Beaujolais/Beaujolais Villages: 4-5 days
- Beaujolais villages (premium quality): 6-9 days
- Cru Beaujolais: 10-20 days; grapes alternatively destemmed and crushed, fermented like most red wines. Burgundian in style.
What is Carbonic maceration and where is that the most practiced way of winemaking
Two pioneers of low intervention winemaking in Beaujolais
- Jules Chauvet (négociant)
- Marcel Lapierre (winemaker
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