Gamay, or more precisely Gamay noir à jus blanc, is a black grape variety native to central-eastern France, resulting from a natural cross between Pinot Noir and Gouais blanc. Its presence in the Beaujolais region has been documented since the early 17th century, a region in which it has found its fullest expression and a strong historical identity. It is now grown mainly in Beaujolais and the Loire Valley – particularly in Touraine and the Nantes area – as well as in Burgundy, Switzerland and the Aosta Valley, where it falls under the Aosta Valley appellation. The vine is an early-ripening variety, of moderate vigour and traditionally trained using short pruning. The bunch is small, cylindrical and fairly compact, with medium-sized berries featuring a thin, black-purple skin and colourless flesh. The leaves are generally flat, with shallow veins and a delicate texture. The wines display a ruby-violet colour, often bright, with distinct aromas of strawberry, raspberry, cherry and small red fruits, sometimes accompanied by floral, spicy and peppery notes. On the palate, they express freshness, juiciness, fine tannins and a light to medium body, which can, however, become more complex in the crus and terroir-driven expressions. Whole-bunch vinification and semi-carbonic maceration are distinctive winemaking techniques, associated with fresh, fragrant wines, whilst the more ambitious versions can age favourably for several years.
