The first of these factors is the geographical situation of the area of production of these appellation wines. The soil and exposure of certain communes and even certain plots produce very soft, smooth wines. In general, it is in the villages with warm, sandy granite-based soil, where ripening is early that the first harvests take place year after year.

The art of the wine-maker also plays a part and increasingly, the quality of Beaujolais Nouveau is the mark of his know-how. One of the most important elements of this is undoubtedly the mastery of fermentation temperatures. The traditional short fermentation on the skins (about 4 days) - without treading the grapes, produces supple wines, because contact with the stalk has been reduced as far as possible. To ensure traditional wine-making methods using whole bunches are used, the Beaujolais region (along with Champagne) is the only one to make a formal ban on the use of the harvesting machine. This keeps the bunch intact, avoids any damage, and stops the fruit splitting. This is not to say, however, that the producers in this region are set against change. Ironically, for the past 15 years, it is in the Beaujolais region that the harvesting machine has been studied more closely than in any other part of France. As the results have not yet proved satisfactory, all harvesting continues to be done by hand.

The production of Beaujolais Nouveau does not differ from other Beaujolais wines; the period of fermentation is simply shortened, in order to obtain wines which will be first and foremost fruity, fragrant and easy to drink. It should be remembered that Beaujolais does not use carbonic maceration, a technique by which intra-cellular fermentation is brought about through the addition of carbon dioxide. The methods of vinification used throughout Beaujolais are the traditional local methods, by which whole bunches are vinified intact, causing double or even triple-effect fermentation, as follows:

- In the lower part of the cask the grapes (around 15% of the total) are crushed by the weight of the bunches lying on top of them. In this almost liquid layer, traditional yeast fermentation takes place, as in all red wines.
- In the middle part of the cask, where the solid matter and the juice mix, both carbonic-type maceration and yeast fermentation occurs.
- In the upper part of the cask, the bunches remain intact. A natural process of carbonic maceration occurs in each grape as a result of the release of CO2 which rises from the lower part of the cask and which eventually spreads throughout the vat. It is in the upper part of the vat that the characteristic aromas of small red fruits develop.

To the eye, Beaujolais Nouveau is light red - the shade of redcurrant, cherry and sometimes ruby - with violet reflections when young. In terms of its clarity and appearance, it is a very vibrant, light and attractive wine.

On the nose, these wines are distinguished and delicate, with unmatchable fragrances of fresh grapes, small red fruits (raspberry, redcurrant, blackcurrant, etc.), but sometimes also floral scents. On the palate, Beaujolais Nouveau is above all a soft, supple, fruity, quaffable and fragrant wine, with a good deal of freshness.

Of course, the vintage can have an influence on the characteristics of Beaujolais Nouveau, but in general the power of its youth is a distinctive sign that makes the wine easy to recognise.

By definition, Beaujolais Nouveau is a wine that enhances any dish, any snack, any moment. Sharing it is a must, it would indeed be inconceivable to drink a Beaujolais Nouveau on your own.

This is a wine that should be enjoyed with friends, colleagues, loved ones, family or strangers, but always in company! This is an anti-stress, anti-gloom wine, a philosophical wine, a new age wine... No need to sit musing in deep thought, before tasting Beaujolais Nouveau, no need to comment on its qualities using vocabulary more ridiculous than it is impressive...

Just give yourself free rein, for Beaujolais Nouveau is a republican wine, a touch anarchist, impertinent, provocative... and absolutely French!

Nowadays, not every wine can be called Beaujolais Nouveau. It is one of the most
strictly controlled Appellation d'Origine Contrôlée wines there is, the industry having established a number of self-regulatory measures.
These measures include:

- Taking samples from each cask, at the premises of the wine-maker or co-operative, by officials from the national appellation contrôlée institute

- Analysing the wines to ensure that they comply with the following requirements: minimum and maximum degree of alcohol (not above 12°), total acidity <5g/l, volatile acidity <0.6g/l, residual sugar content <2g/l, once malolactic fermentation is complete

- Compulsory tasting by committees of experts comprising a wine-grower, a wine merchant and a broker, under the aegis of the Centre Inter-professionnel Beaujolais d'Analyses Sensorielles (CIBAS), under the control of the INAO

- Granting of a certificate of authenticity by INAO officers

- Control of quality and marketing by officers of the anti-fraud squad and customs authorities.
It should be remembered that only red Beaujolais, Beaujolais Supérieur and Beaujolais Villages wines may be sold as primeur wines.