Beaujolais is an important appellation in the southernmost part in Burgundy of France. It is known for its lively, fruity red wines made from Gamay. Beaujolais wine-growing area is very old, as the remains of Roman vineyards have been discovered at Mont Broully, which is part of the ten Cru of the appellation, vineyards planted in the 7th century from the Benedictine monks. There are different Beaujolais wines according to where in the region they come from. The Beaujolais which includes Beaujolais Superieur, Beaujolais Villages, and the fruity, youthful Beaujolais Nouveau. The best quality and long-lived wines are those of the ten Beaujolais 'crus', ten vineyard areas long recognized as the finest in the area including Chiroubles, Brouilly, Chenas, Morgon, Saint-Amour, Fleurie, Julienas, Moulin-a-Vent, Regnie and Côte de Brouilly. The Beaujolais Nouveau has an interesting history and production as the region is famous for. These are wines with no oak ageing and are sold and consumed only weeks after harvest, officially released on the third Thursday in November. They are made with the intact, whole grapes fermented using the Macération carbonique method, which produces a lot of carbon dioxide, fermenting them one to two weeks. The whole process allows the aromatic potential of the Gamay grape to develop fully achieving bright ruby red colour with relatively high acidity and fruity aromas. Beaujolais Blanc is also made from Chardonnay and Aligoté which is a light and fresh style of the Bourgogne Blanc from the north part of Burgundy. Overall the Beaujolais wine is overtaking a renaissance as many consumers are choosing the Beaujolais Cru wines over the fashionable and easy-drinking Beaujolais Nouveau.