Winemaking

Question 1

Majority of Beaujolias/Beaujolias VIllages:
Made by:
Chaptalisation:
Time on Skins:
Press/Freerun blending:
Maturation/Release:
In addition to fruit notes This production method adds:
+
Very Good Villages level maceration times:

Answer 1

• Semi-Carbonic Maceration
• Common, Especially in cool years
• 4-5 days (enhancing fruititness/Colour, Indicative of wine made for early release)
• Blended to add some Colour/tannin
• Aged Briefly in Stainless, Released for early sale
• Kirsch, Banana, Blueberry aroma’s
• 6 - 9 days for greater concentration

Question 2

Cru Beaujolais wines:
Semi- cab Maceration times:
Or
Destemmed/Crushed:
For Destemmed/Crushed these are considered \_\_\_\_\_ in style
     - Maturation:
     - Using this style provides:

Answer 2

• Extended maceration, 10-20 days

for destemmed/crushed:

• Burgundian in style
• maturation?
• Deeper in colour, More fullbodied with higher levels of tannin

Question 3

Natural/Low intervention wine making in Beaujolais:

Who pioneered the natural wine movement in France?

Answer 3

Negociant Jules Chauvet & Winemaker Marcel Lapierre