Viticulture : Grape varieties : 100 % Mansois (ou Fer Servadou)

Terroir : The Marcillac terraces overlook a superb little valley. The very steep slopes permit only limited work with machines. This wine producing region was inherited from monks at the Abbey of Conques; it has a unique panoramic view, owing not only to its sharp slopes and lines of terraces, but also its contrasting colours. Red dominates, because the soils contain a great rate of iron oxide. We call them the “rougiers”.

Climate : The most continental lands of the French Southwest: very cold winters and very hot and dry summers. Autumn is temperate, permitting late harvest of the Mansois grape,
at full maturity.

Vinification and aging : Rather late hand harvest: from October 10th. Traditional winemaking with gentle extractions. Controlled-temperature alcoholic fermentation (23°C maximum) and maceration between 12 and 18 days. Aging is done in tanks to preserve grape variety aromas. Bottling after 10 months of aging.

Tasting : Brilliant dark purple colour. Expressive, fresh bouquet with characteristic liquorice and violet aromas. There is also a touch of peony and red pepper. The mouth aroma has the same range, with freshness as well as supple, rich structure.

Serving, food & wine combinations :
- Ideal temperature: 15°C
- Aging potential: 3 years
- Food & wine combinations: This convivial red wine can be combined with a great many dishes, including: pot au feu, poultry, veal, sweet-and-savoury meat dishes, blanquette de veau, osso bucco, couscous, marrow bone, sausages, tartiflette, raclette, tuna, etc.

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