Production
Beaujolais nouveau is made from the Gamay Noir à Jus Blanc grape, better known simply as Gamay. The grapes must come from the Beaujolais AOC, with those of the ten "cru" appellations excluded. There is both Beaujolais Nouveau and Beaujolais-Villages Nouveau produced; the latter coming from the ~ 30 non-cru villages in the region.
By law, all grapes in the region must be harvested by hand, reflecting the practice of making with wine using carbonic maceration, whole berry fermentation which emphasizes fruit flavors without extracting bitter tannins from the grape skins. The wine is then pasteurized to prevent secondary malolactic fermentation and is ready to drink just 6–8 weeks after the harvest.
Around 49 million liters of Beaujolais nouveau are produced each year, making up nearly half of the region's total wine production. About half of this is exported, with Germany and Japan the biggest markets, followed by the USA.
Read more about this topic: Beaujolais Nouveau
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