Originating in Bourgogne, the Gamay has found its location of choice in the Beaujolais where it has prospered for centuries. Certain similarities between the granite soils of its home region and those of its adopted home in Valais explain away the ease with which this varietal has adapted to the alpine vineyard.
Slow maceration over three to four weeks enables the soft extraction of the tannins responsible for the colour and structure of red wine. Six to eight months ageing in vats during which the second fermentation takes place round off the production of this speciality.
Red shaded with violet tints
A fresh bouquet featuring aromas of fruits of the forest and cassis which is underpinned by subtle spicy notes.
A full-on attack of freshness, with a powerful and balanced structure, and an average tannic mass, made up of tight tannins, with a distinguished and elegant finale.
Gamay makes a wonderful accompaniment to processed meats, terrines, and white meats.
- 2013 Gold: Sélection des Vins du Valais 2014