The regional AOC in the south sits on Mesozoic soils of volcanic rock, shale and limestone, giving vibrant, aromatic reds. Steeper sites with little limestone and ancient alluvium produce round reds, mineral whites and vivacious rosés. Some vineyards even possess lieux-dits known for the region’s most premium wines.

Beaujolais

The broad regional appellation — an introduction to the Beaujolais profile.

Lively freshness, red berry, cranberry and raspberry.

Predominantly sandy soils.

Light appetizers, charcuterie, picnic fare.

Beaujolais-Villages

Northern hills covering 38 municipalities.

Greater intensity, structured tannins, pronounced fruit.

Granitic and clay-rich soils.

Grilled poultry, turkey salads, tangy barbecue.

Brouilly

Encircling Mont Brouilly, the most extensive Cru.

Red fruits with subtle mineral whispers.

Granite, limestone and volcanic soil.

Smoked pork, roasted ham, mild cheeses.

Côte de Brouilly

The slopes of Mont Brouilly.

Fruit and flower ending in a pronounced mineral trace.

Volcanic blue stones of Mont Brouilly.

Roast duck, quail, tangy Asian cuisine.

Régnié

Recognized as a distinct Cru in 1988.

Graceful red-cherry allure.

Ancient pink granite, mineral-rich.

Oven-baked salmon, grilled sardines, summer salads.

Morgon

The Corcelles slopes, with real aging potential.

Plum, apricot and earthy depth.

Decomposed schist and volcanic soils.

Beef casseroles, grilled lamb, savory pies.

Chiroubles

The highest altitudes of Beaujolais.

Exceptionally aromatic, subtle floral fragrance.

Sandy soils and a cool climate.

Light vegetarian dishes, soft cheeses, fruit platters.

Fleurie

Between Moulin-à-Vent and Chiroubles.

Velvety and floral, especially violet.

Pink granitic soils.

Poached chicken, creamy pastas, mushroom risotto.

Moulin-à-Vent

Named after a historic local windmill.

Among the most full-bodied, spicy ripe red fruit.

Manganese-rich soils, built for aging.

Spicy meats, mature cheeses, roast leg of lamb.

Chénas

The smallest Cru of Beaujolais.

Forest bouquet with fruit and spice.

Old vines in quartz-rich soils.

Game, mature blue cheeses, walnut salads.

Juliénas

From the picturesque village of Jullié.

Bold and energetic: strawberry, cinnamon and earth.

Granite, clay and schist.

Barbecued meats, mushroom stews, spicy Asian curries.

Saint-Amour

The northernmost appellation, a name made for romance.

Light and fruity: peach, pear and red currant.

Limestone and clay.

Delicate seafood, roast chicken, creamy sauces.

The twelve appellations of Beaujolais each tell a story — a fusion of earth, climate and centuries-old craft. You are not just tasting them; you are experiencing the soul of Beaujolais.

The 12 Appellations of Beaujolais