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Gamay is not a name you see on wine labels very often but it is one that most of us are familiar with as it's the Gamay grape variety that is most famous for making Beaujolais. The grape produces classically light purple coloured wines with fresh acidity and low tannin content even if vinified in the traditional way.

However the region is also known for its liking of a modified version of the fermentation method known as maceration carbonique in which the grapes are fermented inside their own skins producing an ultra fruity style which is designed to be drunk young - hence the appeal of young fruity Beaujolais, a perfect drink in Spring and Summer and even more refreshing when served very slightly chilled.