What prompted Enrico Fossi to plant a hectare of Gamay in Tuscany to make it a barricaded wine in purity? Usually Gamay is used on France to make it a light, unpretentious wine (the famous “Beaujolais nouveau”): in our situation we are talking about something completely different, a wine that makes at least 24 months in barrique, very different from the various “beaujolais”.
Intense color, crunchy red fruit on the nose. Full-bodied, mineral and rounded wine, predominant sensations of black pepper and black cherry, well-defined and non-aggressive acidity.
Altitude: 120 meters
Vine training: pruned-spur cordon trained
Yield per hectare: 25 qli / ha