What is the main grape variety and fermentation style used in Beaujolais?

The main grape variety used in Beaujolais is Gamay, which is known for producing light-bodied red wines with fresh fruit flavors and a soft, juicy character. The distinctive fermentation style employed in Beaujolais is carbonic maceration. This technique involves whole grapes undergoing fermentation in a carbon-dioxide-rich environment, which enhances the fruity aromas and flavors of the wine while minimizing tannins.

Carbonic maceration allows for a unique expression of the Gamay grape, resulting in wines that are typically very aromatic, fresh, and approachable, making them particularly enjoyable when served slightly chilled. This method specifically emphasizes the fruitiness and vibrant character of Gamay, setting Beaujolais apart from other wine regions.

The other choices present grape varieties or fermentation methods that are not characteristic of Beaujolais, which makes them unsuitable options when identifying the primary components of the region’s winemaking.