Accredited in September 1937, the regional appellation of “Beaujolais” is the most emblematic and the most widespread. It makes up half of the entire region’s annual wine production.
Beaujolais Nouveau is made using short vatting and a subtle dosage in the different stages of vinification. The result is the fresh, lip-smacking, aromatic and fruity characteristics that are behind the wine’s success. After Nouveau, Beaujolais waits for spring to give off all its fruity flavours and freshness making this the ideal wine to celebrate the return of bright sunny days with barbecues, picnics and al fresco meals.
(More information: www.beaujolais.com)