Beaujolais wines are produced by the winemaking technique of semi-carbonic maceration.
Whole grape clusters are put in cement or stainless steel tanks with capacities between 4,000–30,000 litres (1,100–7,900 US gal).
The bottom third of the grapes gets crushed under the weight of gravity and resulting must begins normal yeast fermentation with ambient yeasts found naturally on the skins of the grapes.
Carbon dioxide is released as a byproduct of this fermentation and begins to saturate the individual intact grape berries that remain in the barrel.
The carbon dioxide seeps into the skin of the grape and begin to stimulate fermentation at an intracellular level.
This is caused, in part, by the absence of oxygen in the winemaking environment.
This results in a fruity wine without much tannin.
In the case of Beaujolais nouveau, this process is completed in as little as four days, with the other AOCs being allowed longer time to ferment.
As the grapes ferment longer, they develop more tannins and a fuller body.
Maximum length of the cuvaison for Nouveau wines is limited to 10 days.

After fermentation, the must is normally high in malic acid and producers will put the wine through malolactic fermentation to soften the wine.
The process of chaptalization, adding sugar to the grape must to boost alcohol levels, has been a controversial issue for Beaujolais winemakers.
Historically, Beaujolais producers would pick grapes at ripeness that were at minimum potential alcohol levels of 10-10.5% and then add sugar in order to artificially boost the alcohol levels to the near the maximum of 13-13.5%.
This created wines lacking structure and balance to go with the high alcohol body and mouthfeel.
The recent trend towards higher quality wine production has limited the use of chaptalization in the premium levels of Beaujolais wine.
Filtering the wine in order to stabilize it is practiced to varying degrees by Beaujolais winemakers.
Some producers who make Beaujolais on a large commercial scale will filter the wine aggressively to avoid any impurity or future chemical reactions.
This can have the negative side effect of diminishing some of the wine's unique fruit character and leave a flavor that critics have described as Jell-O-like.

Basic Beaujolais is the classic bistro wine of Paris; a fruity, easy-drinking red traditionally served in 1 pint glass bottles known as pot.
This is epitomized in Beaujolais Nouveau, which is fermented for just a few days and can be dominated by estery flavors such as bananas and pear drops.
Basic Beaujolais and Beaujolais nouveau are meant to be drunk within a year of their harvest.
Beaujolais-Villages are generally consumed within 2–3 years and Cru Beaujolais has the potential to age longer, some not even fully developing till at least 3 years after harvest.
Premium examples from Chénas, Juliénas, Morgon and Moulin-à-Vent can spend up to 10 years continuing to develop in the bottle and in very good vintages can take on Burgundian qualities of structure and complexity.
Beaujolais wines are produced by the winemaking technique of semi-carbonic maceration. Whole grape clusters are put in cement or stainless steel tanks with capacities between 4,000–30,000 litres (1,100–7,900 US gal). The bottom third of the grapes gets crushed under the weight of gravity and resulting must begins normal yeast fermentation with ambient yeasts found naturally on the skins of the grapes. Carbon dioxide is released as a byproduct of this fermentation and begins to saturate the individual intact grape berries that remain in the barrel. The carbon dioxide seeps into the skin of the grape and begin to stimulate fermentation at an intracellular level. This is caused, in part, by the absence of oxygen in the winemaking environment. This results in a fruity wine without much tannin. In the case of Beaujolais nouveau, this process is completed in as little as four days, with the other AOCs being allowed longer time to ferment. As the grapes ferment longer, they develop more tannins and a fuller body. Maximum length of the cuvaison for Nouveau wines is limited to 10 days.
After fermentation, the must is normally high in malic acid and producers will put the wine through malolactic fermentation to soften the wine. The process of chaptalization, adding sugar to the grape must to boost alcohol levels, has been a controversial issue for Beaujolais winemakers. Historically, Beaujolais producers would pick grapes at ripeness that were at minimum potential alcohol levels of 10-10.5% and then add sugar in order to artificially boost the alcohol levels to the near the maximum of 13-13.5%. This created wines lacking structure and balance to go with the high alcohol body and mouthfeel. The recent trend towards higher quality wine production has limited the use of chaptalization in the premium levels of Beaujolais wine. Filtering the wine in order to stabilize it is practiced to varying degrees by Beaujolais winemakers. Some producers who make Beaujolais on a large commercial scale will filter the wine aggressively to avoid any impurity or future chemical reactions. This can have the negative side effect of diminishing some of the wine's unique fruit character and leave a flavor that critics have described as Jell-O-like.
Basic Beaujolais is the classic bistro wine of Paris; a fruity, easy-drinking red traditionally served in 1 pint glass bottles known as pot. This is epitomized in Beaujolais Nouveau, which is fermented for just a few days and can be dominated by estery flavors such as bananas and pear drops. Basic Beaujolais and Beaujolais nouveau are meant to be drunk within a year of their harvest. Beaujolais-Villages are generally consumed within 2–3 years and Cru Beaujolais has the potential to age longer, some not even fully developing till at least 3 years after harvest. Premium examples from Chénas, Juliénas, Morgon and Moulin-à-Vent can spend up to 10 years continuing to develop in the bottle and in very good vintages can take on Burgundian qualities of structure and complexity.
Beaujolais