Effusively fruity aromas of the Gamay grape give the wine pizazz in its youth, while its full, rich texture promises a tasty tomorrow.

Beaujolais is primarily a red-wine region generally made from the Gamay grape, though some white and sparkling rosé are also produced.

Beaujolais nouveau, made from the Gamay grape in a hilly area of France just north of Lyon, is not a complex or sophisticated drink.

The Gamay grape is grown for red wine and the Chardonnay grape for white wine.

The red wines are composed of Gamay grapes, at a proportion of 40%-65%, blended with Pinot noir grapes.

What they all have in common is the delicious easy-going fruit flavour of the Gamay grape.

Typical cherry, jammy aroma and flavour of the Gamay grape.

The characteristics that the Gamay grapes adds to Beaujolais is bluish-red deep color with low acidity, moderate tannins and light to medium body.

Clonal selections of the Gamay grape has shifted towards an emphasis on smaller, thicker skinned berries.

The Gamay grape is thought to have appeared first in the village of the Gamay, south of Beaune, in the 1360s.