Bordered by the Bourgogne region to the North and the city of Lyon to the South, the rolling hills and plains of Beaujolais form a wine-growing area of 67 square miles. While Beaujolais does produce a small amount of whites and rosés, the region is best known for its versatile, light to medium-bodied reds – all single-varietal and mostly made of Gamay Noir à Jus Blanc – which account for 98% of all wines produced in the region. Beaujolais is made up of 12 appellations: Beaujolais (red, white and rosé), Beaujolais Villages (red, white and rosé), and 10 Beaujolais Crus (reds only: Brouilly, Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas and finally Saint-Amour). Bringing together a small community of 2,600 winegrowers, the region has an average annual production of 22,454,623 gallons (120 million bottles) – including 7,925,161 gallons (40 million bottles) of Beaujolais Crus, 7,925,161 gallons (40 million bottles) of Beaujolais and 6,604,301 gallons (33 million bottles) of Beaujolais-Villages – of which 40% is sold to export to over 110 countries.