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

High results

Two styles of winemaking in Beaujolais

Semicarbonic & carbonic maceration
  • 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

Carbonic maceration is a winemaking process which transforms a small amount of sugar contained in uncrushed grapes into ethanol without the intervention of yeasts.

Two pioneers of low intervention winemaking in Beaujolais

  • Jules Chauvet (négociant)
  • Marcel Lapierre (winemaker

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