Apparently semi-carbonic: Balagny, Breton, Foillard, Lapierre, Tete, Thevenet (both)
Apparently not: Brun, Desvignes
Apparently not saying: Coquelet, Descombes, Metras
Supporting excerpts (in particular, there is much more to be had at Bertrand's site):
Brun... LDM: "We start with a tray table were we hand pick the clusters before de-stemming. We then place the juice in vats, do pigeages and macerate for 4 to 6 weeks depending on the cru. We then age the wine in cement vats or oak depending on the vintage and appellation."
Desvignes... LDM: "In the past years, Desvignes has been picking the fruit later than the other vignerons in the area with a mind to get fruit of optimal ripeness. The wine is vinified by the traditional cru Beaujolais method with a grille to keep the cap submerged. Recently, the fermentation has been longer and more controlled than in the past in order to extract the color and material that are the most obvious virtues of this wine." And: "We aim to make tannic, age worthy wines, so we let them ferment and age for a long time. We're not against semi-carbonic Beaujolais; it's just not our style. My father started making wines like this, and we've continued in his footsteps. As far as vinification, you can call it "conventional", since we use a Morgon starter yeast to for the fermentation."
Balagny... LDM: "Cold carbonic maceration, no remontage, no pigeage. whole cluster." WineTerroirs: "It is very important to start the maceration with cool grapes so that the yeasts have trouble starting and take their time. This is the Jules Chauvet method, and this slow start is decisive to get something tasty and refined. The fermentation starts with some CO2 put on top by precaution. The macerations last 3 weeks on average, without any stirring of the grapes, stomping or whatsoever, then the grapes, which have remained whole are pressed manually in this vertical press."
Breton... Kermit: "Vinification begins with carbonic maceration at low temperatures; Only indigenous yeasts are used; Fermentation lasts for a minimum of 15 days; Grapes are crushed in an old wooden press; Malolactic fermentation takes place in barrel and rests for 6-8 months"
Foillard... Kermit: "Traditional, whole cluster fermentation lasts from 3-4 weeks; Wines age from 6-9 months in oak (used barrels from Burgundy for the Morgon Côte du Py and 30-hectoliter foudres for the “Cuvée Corcelette”)" WineTerroirs: "The first stop for the grapes is a refrigerated room where its temperature will go down so as to begin the carbonic maceration in the best conditions. So, after several hours of cooling, the boxes of grapes are lifted with a fenwick, and Jean unloads them carefully into either a wooden open vat or one of these cement open vats. He has 11 of these cement vats, each with a 50-hectoliter capacity. Once in the vat, the load is soaked with CO2 and after 2 or 3 days there begins to be some fermentation, which creates CO2, so they stop adding any. Asked about any vinification difference between generic cuvées (lower-status Appellations) and specific terroirs, Jean Foillard says that for some time, he has decided to vinify everything the same way, in clear, there's no shortcut for the cheaper wines, the generic cuvées just come from the younger vines and less-interesting terroirs."
Lapierre... Kermit: "Indigenous yeasts only; Whole cluster fermentation à l’ancienne, maintained at low temperatures ; lasts for ten to twenty days" WallyWine: "Whole grapes, carefully sorted out, are put in wood tanks between 10° and 15°C, without SO2 or addition of yeast. The fermentation starts spontaneously in the grape juice at the bottom of the tank . Then, the fermentation in vats lasts approximately 10 to 20 days, according to the specificity of the vintage to extract the most fragrances and to fix the finest flavours. Then, when it’s time to press, the press and goutte juices of each cuvée are put together and alutriated. To finish, the “cuvées” are put in barrels of 2,281 L (these barrels are between 3 and 13 years old). Breeding and bottling...Our wines are raised in old oak, in thin sediments (without SO2), for approximately 9 months. At bottling time, we racked carefully and put together in a big tank different barrels and tuns."
Tete... LDM: "As a winemaker, he follows quasi-Burgundian techniques for his Beaujolais-Villages and Juliénas, with a semi-carbonic maceration where the cap of skins is kept submerged in the juice, and remontages break it several times a day. His top cuvée, called Cuvée Prestige, is made from a selection of his oldest vines, macerated in open vats with remontages and a half of it is barrel fermented and aged for 10 months."
C. Thevenet... Kermit: "Indigenous yeasts only to start fermentation; Whole cluster fermentation"
J. P. Thevenet... Kermit: "Indigenous yeasts only to start fermentation; Long fermentations, with whole clusters, for 15-25 days at low temperatures to allow for longest skin contact possible"
