Beaujolais is a French Appellation d’ Origine wine which takes its name from the historical province of Beaujolais, located north of Lyon. While technically considered to be part of Burgundy, the climate is closer to that of the Rhone but the wine is sufficiently individual in character to be viewed as separate. It is made from the Gamay grape which is a thin skinned variety and produces wines light in colour, tannin and body. Often associated with this region is a wine-making technique called carbonic maceration, a method employed to make lighter red wines with fruitier aromas ready to be drunk young. Carbonic maceration is essentially the fermentation of grapes occurring inside the skins. Beaujolais is one of the few red wines which can benefit from being served lightly chilled.