Black grape variety from France, of which many different sub-varieties exist, some of which are Teinturiers - meaning that they have red flesh and skins such as Gamay de Bouze and Gamay Chaudenay. The full name for the real Gamay is Gamay Noir à Jus Blanc. It is tricky to cultivate, as it ripens early, is frost prone and can be over productive. Beaujolais Nouveau was in high demand in the 1970's and 1980's, this created the need for fast vinification - when applied to this variety the typical style produced is a light wine with a blue hue and distinctive aromas of bananas. The vinification process used is known as Carbonic Maceration - whereby the grapes are placed uncrushed in anaerobic conditions which is created through the application of Carbon Dioxide. The natural sugars present on the grapes synthesise an intracellular transformation within the grape which generates ethanol. Gamay is also grown in the Loire Valley and is celebrated by the Swiss who blend it with Pinot Noir, as well as in Canada, the USA and Eastern Europe.