The Gamay grape is originally from France, in particular, it is thought to have originated in Burgundy, in the town from which it takes its name however, in Italy, it has different characteristics. The Gamay is not only cultivated in the Aosta Valley and Piedmont, but it is also found in some areas of Friuli, in Umbria and Tuscany. With regard to the wines made with Gamay, are not suitable for aging, but if undergoes the carbonic maceration, it brings out fruity aroma and vinous making the wine easy to drink. The Gamay is a red grape variety originating from Burgundy with the full name Gamay Noir à Jus Blanc, because of its almost white flesh. It is the grape behind everything from light and often acidic Beaujolais Nouveau, where a carbonic maceration is used, through to the more complex and well-structured wines from the 10 Beaujolais Cru Villages. The most prominent examples of the Crus are Moulin-à-Vent, Fleurie and Morgon, although Chiroubles, Julienas and Brouilly all make excellent wines as well. These are usually vinified traditionally and are often aged in oak. When we speak about Gamay outside of France, the best expressions are coming from Switzerland, Italy, Canada and New Zealand.