AOC Beaujolais wines awarded at the Gilbert & Gaillard International Challenge

A.O.C./A.O.P.

The Beaujolais appellation covers the hillsides that line the Saône valley to the east and the Monts du Beaujolais to the west, spanning the Rhône and Saône-et-Loire departments, at elevations between 200 and 550 metres. In the north, vines grow on granite soils; in the south, around Villefranche-sur-Saône and in the area known as the Pierres Dorées, they grow on clay-limestone soils derived from Jurassic limestone. The climate is semi-continental, tempered by oceanic and Mediterranean influences and sheltered by the Monts du Beaujolais. Gamay noir à jus blanc is the grape variety used for red and rosé wines, while chardonnay is used for white wines. Unlike the ten crus and Beaujolais-Villages, concentrated on the granite soils of the north, the Beaujolais appellation covers a wider area that extends south into the limestone terroirs of the Pierres Dorées; it is also under this appellation that Beaujolais primeur is released, put on sale in the autumn following the harvest.

Grape varieties: Vins rouges et rosés : gamay. Vins blancs : chardonnay

The wines of this appellation

Beaujolais produces mostly red wines, made from gamay and most often vinified by semi-carbonic or carbonic maceration. This method yields supple, lightly tannic wines with a purple or garnet colour and vivid aromas of fresh red fruit such as strawberry, raspberry and redcurrant, sometimes lifted by floral or spicy notes. They are usually enjoyed young, soon after release, notably in the form of Beaujolais primeur; a few fuller-bodied cuvées can be kept for several years. White wines, made from chardonnay, show a pale yellow colour and aromas of peach and apricot. Rosés are fresh and easy-drinking, marked by notes of red berries. The reds pair with charcuterie, grilled meats and poultry; the whites go well with fish and goat cheese; the rosés are enjoyed as an aperitif or with light dishes.