Beaujolais - Winemaking

The majority of Beaujolais is made by semi-carbonic maceration. Chaptalisation is common, particularly in the cooler years. Total maceration time on the skins is 4–5 days for Beaujolais and Beaujolais Villages. The aim is to enhance the fruitiness of the wine and the depth of colour in order to make a wine for early consumption. 

Press wine is blended with free-run wine as it gives added colour and tannins. These wines are typically aged briefly in stainless steel and released for early sale, reducing production costs. In addition to red fruit, they have the characteristic kirsch, banana and blueberry aromas typical of the method.

Very good quality Beaujolais Villages may be macerated for 6–9 days for wines of greater concentration. Cru Beaujolais wines may be made in this way with extended maceration time (10–20 days). 

Alternatively, grapes may be destemmed and crushed, followed by fermentation and maceration on the skins like most red wines. These wines may be aged in small or large barrels with a small percentage of new oak, raising production costs. Wines made in this way are sometimes referred to as Burgundian in style. The wines are becoming deeper in colour and more full bodied with higher levels of tannin than wines made by semi-carbonic maceration.

As with the interest in sustainable and organic grape growing, the region has become a centre for low intervention winemaking. The pioneers of France’s natural wine movement (négociant Jules Chauvet and winemaker Marcel Lapierre) were from the region.