| Grape variety |
Gamay |
| Synonyms |
gamay noir, gamay noir à jus blanc, gamay beaujiolais, bourguignon noir, gamay piccolo nero, gamay thomas. |
| Grape colour |
Red grape |
| Aromas |
Neutral |
| Variety |
Allochthonous |
| Vigour |
Medium-Good |
| Ripening |
First half of September. |
| Productivity |
Media but steady in the clone you're dealing with. |
| Areas of cultivation |
It is very widespread in France (except for a few areas), and fits very well to the granite fields of Beaujolais; It is also cultivated in Switzerland and rather limited in Italy, for example in Valle d'Aosta, Tuscany and Umbria. |
| History |
In France, Gamay's homeland is Beaujolais. It arrived there (most likely from Germany) in the 14th Century and initially received an unenthusiastic welcome. The ruling dukes of Burgundy even tried to outlaw the variety, distrustful of its unfamiliar taste and texture. Gamay was resigned to the granite-based soils in the hills just north of Lyon, a terroir that it was much better suited to anyway. |
| Ampelographic features |
Leaf: medium; Almost as wide as long; Orbicular but sometimes trilobated; Petiole breast V more or less open; Lateral breasts (when they are present) not very deep; Slightly edged flap with smooth surface; Upper page glabra and lower side almost glabra, with arachnid residue along ribs; Medium tone green; Ribs of 1 ° -2 ° -3 ° protruding order; Obvious teeth, but short and dull; Some succulent leaves are strongly lobed.
Bunch: medium-small, compact; Generally cylindrical, often winged, with a short, woody peduncle of hazelnut.
Acino: medium or small; Slightly elliptical in shape; Dark-brown, medium-pruinose; Fine but strong skin; Juicy flesh, simple flavor; Short, strong pedicels. |
| Characteristics of the wine obtained from this grape variety |
It tends to be clear although it has shades of blue more than other vines. The acidity provided to the wine is remarkable, with scents of very fresh red fruits. Another very characteristic aroma of this grape is banana, sweet caramel and acetate, due to anaerobic fermentation and carbonic maceration. |
| Notes |
Resistance to Disease: It has shown some sensitivity to oid and mildew. |