Herve Villemade took over his family’s conventionally farmed 15 hectare estate in the Cher et Loir in 1995 and began converting to organic farming with low-to-zero sulfur around 2000 after being blown away by the wines of Marcel Lapierre and Thierry Puzelat. Today, Hervé owns 22ha and is rightly considered among the best winemakers in the Loire. Bovin is 100% Gamay, from his necogiant project that he bottles in old school, recycled liters. The vineyard is comprised of clay and flint soils and harvested by hand. Whole clusters macerate for 10 to 12 days in concrete tanks where fermentation starts within the skins extracting fresh, pure flavors with very low tannins. He performs no manipulations and adds a mere two grams per hectoliter of S02 at bottling. The result is a light-bodied, natural red with wild, vibrant red berry flavors that's fresh, crisp and totally gulpable. Serve with a slight chill and pair with chêvre salad, quiche, or roast chicken.