The Paire family sources the Gamay fruit from an organic vineyard in the Côte du Forez, just south of the Côte Roannaise, which is closer to Beaujolais than the Loire Valley but technically part of the Upper Loire. The soils are a combination of volcanic, basalt soils, with some sandy granitic soils as well. Vinification utilizes native yeasts and semi-carbonic maceration in stainless steel tanks for a fresh, juicy, low-tannin red. The result is a chillable Gamay with sour cherry and wild raspberry flavors as well as some earthy, peppery notes. Light bodied and easy-drinking, it's perfect with citrus-roast chicken and purple potatoes, or a soft, nutty, cave-aged Vacherin Fribourgeois.