The Gamay grape variety is of French origin, in particular it is thought to be native to Burgundy, where the place from which it takes its name is located. Its presence in Italy, in Valle d'Aosta in particular, dates back to the beginning of the 19th century. Gamay is widespread, in addition to Piedmont and Valle d'Aosta, also in some areas of Friuli-Venezia Giulia, in Umbria and in Tuscany. In France many varieties attributable to Gamay are widespread, some with red pulp ("teinturiers") that give wines of very intense color, used in the past to give color to pale grapes, and some with white pulp (Gamay à jus blanc), whose wines are of a lighter color and that give rise to the famous Beaujolais nouveau, in addition to having spread outside of France. gamay grape variety. The precocious ripening of Gamay and the low concentration of extracts in its wines do not make them suitable for aging, except in particular cases and in any case in a limited way. It is therefore not suitable for blending, not bringing any evident improvement to any blends other than the color. These limitations are partly transformed into advantages when subjected to carbonic maceration, which enhances its fruity and vinous aromas and gives rise to a product characterized by fleeting pleasantness and readiness to drink. The best results with Gamay are obtained from granite or schistose soils, while in those rich in limestone it produces wines with more intense and less transparent colors at the expense of finesse and organoleptic quality.

The Gamay grape variety is of French origin, in particular it is thought to be native to Burgundy, where the place from which it takes its name is located. Its presence in Italy, in Valle d'Aosta in particular, dates back to the beginning of the 19th century. Gamay is widespread, in addition to Piedmont and Valle d'Aosta, also in some areas of Friuli-Venezia Giulia, in Umbria and in Tuscany. In France many varieties attributable to Gamay are widespread, some with red pulp ("teinturiers") that give wines of very intense color, used in the past to give color to pale grapes, and some with white pulp (Gamay à jus blanc), whose wines are of a lighter color and that give rise to the famous Beaujolais nouveau, in addition to having spread outside of France. gamay grape variety. The precocious ripening of Gamay and the low concentration of extracts in its wines do not make them suitable for aging, except in particular cases and in any case in a limited way. It is therefore not suitable for blending, not bringing any evident improvement to any blends other than the color. These limitations are partly transformed into advantages when subjected to carbonic maceration, which enhances its fruity and vinous aromas and gives rise to a product characterized by fleeting pleasantness and readiness to drink. The best results with Gamay are obtained from granite or schistose soils, while in those rich in limestone it produces wines with more intense and less transparent colors at the expense of finesse and organoleptic quality.