The region is almost entirely devoted to the Gamay Noir à Jus Blanc grape, which accounts for around 97% of red wine production.
The Beaujolais wine region lies just north of Lyon and south of Burgundy in eastern France and is unique in many respects. Covering approximately 13,500 hectares, it stretches along a narrow band about 50 km from north to south and roughly 15 km wide. The Saône River marks its eastern boundary, while the hilly western edge is shaped by the Massif Central and the Nizerand River.
Viticulture in Beaujolais is defined by two distinctly different zones. In the south, known as "Bas Beaujolais", clay and limestone soils dominate, giving rise to fresh, light red and rosé wines as well as the famously controversial Beaujolais Nouveau. Further north, in the "Haut Beaujolais", lie the ten crus and the classified vineyards of Beaujolais Villages. The soils there are primarily composed of decomposed granite and schist, lending the wines greater depth, structure, and aging potential.
The region is almost entirely devoted to the Gamay Noir à Jus Blanc grape, which accounts for around 97% of red wine production. Chardonnay is the primary grape for the small quantity of white wine made—only about 1% of the total vineyard area. The region is known for its unique winemaking method: partial or full carbonic maceration, where whole grapes are fermented in oxygen-poor tanks. This technique enhances fruit-forward aromas, reduces tannins, and emphasizes the wines' freshness and drinkability.
Beaujolais has been a recognized wine region since Roman times. During the Middle Ages, Benedictine monasteries carried on the tradition of viticulture. Today, Beaujolais is affectionately referred to as “Little Burgundy” or even “La Petite Toscane” – a hidden gem in France known for its scenic beauty, characterful wines, and relaxed lifestyle.
The classification of Beaujolais wines includes four main levels: basic Beaujolais, Beaujolais-Villages, Beaujolais Supérieur, and the ten Crus, such as Morgon, Fleurie, and Moulin-à-Vent. While the entry-level wines are valued for their youthful freshness, the Cru wines are noted for their complex aromas, mineral structure, and aging capacity that can span several years.
In recent years, Beaujolais has experienced a renaissance. Forward-thinking producers are embracing organic and biodynamic practices, focusing on terroir expression, and demonstrating that this region can easily compete with some of the world's most respected wine appellations. Wines from crus like Moulin-à-Vent are now recognized for their ability to mature beautifully for over a decade.
