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Originally from Burgundy, Gamay has found its home in Beaujolais, where it has thrived for centuries. Certain similar characteristics between the granite soils of its favoured region and those of the Valais explain the ease with which this grape variety has integrated into the Alpine vineyards.

Vinification

The slow maceration of three to four weeks allows the tannins responsible for the colour and structure of this red wine to be gently extracted. An ageing period of six to eight months in vats during which the second fermentation takes place concludes the production of this speciality.

Robe

Red tinged with purple highlights

Nose

The fresh bouquet characterised by wild berry and blackcurrant aromas is supported by subtle spicy notes.

Mouth

Frank and fresh attack, powerful and balanced structure, medium tannic mass made up of tight tannins. Racy and elegant finish.

Gastronomic pairings

Gamay is a wonderful accompaniment to charcuterie, terrines and white meats.

Medals, awards

  • 2013 Gold Sélection des Vins du Valais, autumn 2014
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