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Gamay is a pale colored grape, best associated with the region of
Beaujolas. In fact, few regions or grapes
are so wholly intertwined with one another. After being universally rejected by the rest of
Burgundy in the
14th century, Gamay found its niche a bit further south, in Beaujolais. Beyond that part of France, Gamay
can also be found in certain areas of the Loire, as well as Switzerland.
Gamay is light and thin-skinned, yet tough. Lively acids and virtually no tannins produce wines of similar
characteristics. It is ideal for the carbonic maceration method used in Beaujolais, although that is certainly
not the only fermentation method used. The flavors of Gamay wines are of fresh red fruits and floral notes.
Best consumed young, this wine benefits from slight chilling.
Summing it up
strawberry, cherry, floral
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