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.
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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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