Characteristics of the Gamay

 - Black grape
 - 50 % of production
 - Production : 60 – 70 hectolitres / hectare.
 - Wine making process by either :
              - maceration
              - short period, 4-6 days, of
           fermentation in vats
 - Bottled : 6 months after harvest.

The taste of the Gamay

The Gamay gives birth to a vibrant, light red wine with a rich, fruity aroma. To taste it is fresh, supple, fruity and as easy going as one could wish.

The wine waiter recommends

 - To be drunk within 2 years.
 - Serve at a temperature of 10 – 12 °C (cool)
 - A perfect accompaniment to :
             -White meats (roast chicken,
          duck with peas, roast quail)
             - Grills (lambs chops, kebabs, sausages)
             - Charcuterie.