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This region is predominantly a red wine area, and usually made with the Gammay  grape variety. Found in central eastern France, there are 12 appellations (AOC) and the wines are noted for the use of carbonic maceration, a wine technique whereby whole grapes are fermented while the juice is still inside the grape - prior to crushing. This results in fruity low tannin wines that are ready to drink quickly – the most extreme example of this is Beaujolais nouveau which takes about 6 weeks and is always released for sale on the third Thursday of November.
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