Southern crus and communes from Lancié to Tarare
By Michael Edwards
This Guide was last updated on 26 April 2011
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The grape variety of Beaujolais, most of which is vinified by carbonic maceration or semi-carbonic maceration enabling the fermenting wine to take its colour very quickly. However, most Beaujolais Crus wines are produced in the traditional way, using greater skin contact (about seven days) and some may be oak-aged as well.
The principal and virtually only white grape variety allowed within Burgundy. A little is grown in Beaujolais.
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