Grape Variety: Gamay
Gamay is the name of a village perched above the Hautes Côtes de Beaune, between Meursault and Santenay, whose inhabitants were inspired to name this red grape variety. Planted extensively in the Côte d’Or from the 14th to the 19th Century, it was already cultivated by the Celts before Roman times all over south-east Gaul. Today it is the King of Beaujolais.
In French-speaking Switzerland its development dates from the start of the 20th Century. After the scourge of phylloxera decimated the vineyards, it was chosen to replace Mondeuse because it was easier to grow: an early ripener, fairly productive without too much vigour. There are 392 ha planted in Geneva which in 2005 was a quarter of the Swiss total.
Traditionally, the winemaking method has favoured fruity Gamay reds, fresh with marked acidity and low tannins. However, it is possible to produce wines of a very high quality by choosing the suitable clone, low yields and the appropriate winemaking methods. Today this last method is predominant in Geneva, giving well structured wines.
Light red in colour; there are aromas of redcurrants and cherries with a touch of tobacco. This supple, fruity and easy-drinking wine can be enjoyed at every occasion.
Drink within two years.
Ideal serving temperature
12 - 14°C
Accompanies cold hams, terrines, salamis and other pork dishes. According to the vintage, can also be a distinctive match with strawberry desserts.