Grosjean – Vallée D’Aoste DOC – Gamay


Tell me about this wine….

Gamay really only gets the kudos it deserves when we see red wines like Beaujolais, but Gamay has so much more to offer than simply the lovely wines made in the Beaujolais region of France. Gamay grows in abundance in Switzerland (another neighbour to the Aosta Valley) and the Aosta Valley itself. The ample sunshine and high-altitude vines of the Grosjean vineyard create a Gamay that’s a fresh and crisp as mountain air and tastes like raspberries and strawberries.

10 in stock (can be backordered)

Grosjean- Vallée D’Aoste DOC- Gamay

Tell Me About This Vineyard….

“Wine is an experience to be shared, it is not an experience to be made alone. When you open a bottle, it’s like reading a new book, you see adventure, you see a story and every bottle is a new story for me”. – Simone Grosjean.

We couldn’t have said it better ourselves. The Italians really are rather poetic, and we love it! Grosjean is a vineyard rooted in heritage and family, that’s a formidable combination when it comes to wine. The vines have been handed down from generation to generation but fast forward to the 60’s and the grandfather of Simone took his wine to market. Turns out, it was pretty good, he tells us, better than simply just family table wine. Then from one market to the next, Grosjean Vini grew while the sons and daughters continued to innovate and experiment with wines, turning this vineyard into one that takes heritage, and makes art. Simone tells us, they make French wines in the Italian way, yet they are not limited by history and French wine culture, they can turn all the good parts of French wines, the legacy, the experience and, with Italian style, create new, fresh and exciting wines that are almost ‘new world’ in their spirit, that can reach all corners of the world. To enjoy a bottle of Grosjean wines is to have a little slice of this family in your heart.




100% Gamay



Serve With…

Gamay is fresh and light enough to be served with fish. This would pair super well with a really great meaty fish like a tuna steak or a swordfish fillet, simply grilled and finished with lemon and olive oil, perhaps with a side of caponata.

Play Video