While this wine shares the same kind of exuberance and drinkability that it's cousins in Beaujolais offer, it's actually made from a local clone of Gamay that's called Gamay Saint-Romain which is an old local variant of Beaujolais Gamay. While its exact origin remains uncertain, the earliest records trace it back to Benedictine monks in the 13th century. Planted on well-draining granitic soils shaped by the erosion of the volcanic Massif Central, it ripens later than its Beaujolais cousin, delivering subtle spicy peppery notes while retaining vibrant natural freshness. Aromas of fresh raspberry, wild strawberry, ginger snap spice, and white flowers lead into a lively palate where raspberry meets a bright citrus edge.