The red dry wine from the Beaujolais region belongs to beverages protected by origin. To reveal the varietal characteristics of the drinks, carbonic acid maceration is used, with the berries fermented in steel vats for ten days. This allows optimum freshness and fruitiness to be achieved. Malolactic fermentation is used to regulate the taste of wines which are planned to age for a long time. Short-term maceration creates a wine that is light, bright and fresh. The drinks are distinguished by their complexity and full body and balance. Depending on their character, they can be accompanied by a variety of gastronomic masterpieces. When choosing a variation, it is worth considering the fact that the richer the wine, the brighter the dish should be.