Gamay

The Gamay grape, best known for its role in producing Beaujolais wines, is native to France and believed to have originated in the Burgundy region, taking its name from the small village of Gamay. While it is most closely associated with the rolling hills of Beaujolais, Gamay has also found a home in Italy, where it develops unique characteristics influenced by local climates, altitudes, and winemaking traditions.

In Italy, Gamay is primarily cultivated in Valle d’Aosta and parts of Piedmont, where it thrives in high-altitude vineyards. These cooler growing conditions lead to wines with brighter acidity, greater freshness, and occasionally better ageing potential than their French counterparts. The thinner air and cooler temperatures slow the ripening process, concentrating aromas and preserving natural acidity.

Although less common, Gamay is also grown in limited quantities in Friuli-Venezia Giulia, Umbria, and Tuscany, where it is often used in blends to enhance fruit expression and lightness. In these regions, it contributes elegance and balance to local red wines.

Gamay is typically known for its fresh, vibrant, and approachable wines. While the grape is not generally suited for long-term ageing, it shines when vinified using carbonic maceration - a technique that ferments whole grape clusters in a carbon dioxide-rich environment. This process softens tannins and emphasises Gamay’s natural fruitiness, resulting in wines that are light-bodied, aromatic, and easy to drink, with dominant notes of red berries, cherries, and floral hints, often accompanied by a soft, vinous character.