Viticulture : Grape varieties : 60% Duras - 40% Braucol (or Fer Servadou)

Terroir : The Gaillac appellation is crossed by the Tarn (a Garonne affluent) that delineates three major kinds of land:
- the left bank (to the south) with gravelly and pebbled soils,
- the right bank with its limestone slopes,
- the Cordes plateau to the North, with clayish, calcareous soils and a climate slightly cooler, owing to an altitude higher than that of the Tarn riverbanks.
This diversity of lands makes it possible to cultivate numerous grape varieties, hence the existence of several types of Gaillac wines (reds, roses, dry whites, sweet whites, primeurs and sparklings).

Climate : Gaillac is the most Mediterranean of the Atlantic appellations. Moderate precipitation and warm winds (Autan wind) permit very good maturation of the grapes.

Vinification and aging : Hand and machine harvesting, from mid-September (for Duras) to mid-October (for Braucol), according to the maturation dates for the various grape varieties. Hot prefermentation maceration for a part of the blend to extract colour and aromas, but little of the tannins. The rest of the blend is fermented traditionally: controlled-temperature alcoholic fermentation (25°C) and brief maceration. The grapes are vinified separately to keep their individual aromas. Early blending, then aging in tanks protected from air (reductive) for 6 to 8 months. Bottling after 10 months of aging.

Tasting : Attractive colour, dominantly red with purple tints. Red fruits dominate the nose (raspberry, cherry) plus some notes of spices (cinnamon...) give a good hint of the mouth aroma. This red wine is attractive and easy to drink, with soft and silky tannins.

Serving, food & wine combinations :
- Ideal temperature: 16°C
- Aging potential: 3 years
- Food & wine combinations: This easy-to-drink, fruity red wine is very polyvalent. It goes marvellously well with the following French cuisine dishes: cured ham, Provencal-style tomatoes, lamb (cutlets, leg, rack) grilled beef, Basque-style chicken, skirt of beef, meat tajines, paella, potato purée, Brie or tomme cheeses, etc.

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