Gamay is the principal grape in Beaujolais and Beaujolais Nouveau. The grape generally produces light bodied, acidic wines with flavors of black fruits, cherries, and black pepper. The grapes are often fermented using carbonic maceration. In some locations, the grape can produce high quality wines. For a red grape, Gamay is an early ripener, but it also exhibits early budbreak, which in a cold climatecan increase risk of frost damage.
Clone: FPS 05