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Thirty-nine villages in the north of the district qualify for the Beaujolais Villages AOC and they do represent a significant step up from the standard appellation. The soils of this area, unlike the limestone to be found farther south, are formed from granite and this is the favoured medium of the Gamay grape used in all Beaujolais. The soil and the grape variety are then allied with carbonic maceration, a fermentation technique whereby the grapes are slowly crushed by their own weight to release maximum fruit and aroma, to create the wines.
The wines of Beaujolais-Villages are light, fruity and intended for drinking at between one and four years of age. They will often benefit from being slightly chilled.