We know so well the red, "third river of Lyon", that we can hardly imagine it in white. And yet it exists.
The white Beaujolais could be defined as a cousin of the first cousin of Burgundy by the papa chardonnay, the family grape variety. A little cousin, because the areas planted are tiny, barely 200 hectares for a vineyard of 18,000 hectares in total.
The Beaujolais region is divided in two. In the south, clay-limestone soils, in principle very favorable to Chardonnay; in the north, the Beaujolais-Villages and Crus area, schist, granite, metamorphic rocks, often considered unsuitable for ripening this grape variety. In the south, therefore, no surprise: one tastes round wines, with a fat sensation in the mouth and, if one pushes the maturity a little, flavours of yellow peach or mango.
In the north, it's different. Chardonnay loses its fun side for a more serious hold that sometimes reminds us of the Chenin Angevin. It is this curious mix of delicacy and elegance that seduces the amateurs.
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