Pepper, red fruits, Cassis

Aveyron / Red / Fer Sevadou / Organic

The fermentation is spontaneous in steel tanks and the wine remains in contact with the skins for three weeks. This is followed by ageing in steel tanks and a few months in the bottle. This is a delightful wine full of South West French Charm.

Notes on the producer

Among the numerous producers in Marcillac are Philippe and Julien Teulier, proprietors of Domaine du Cros. Initially, the domaine encompassed merely one hectare of vineyard, yielding around 4000 bottles annually until 1982. Subsequently, expansion ensued, with the acquisition of both aged vineyards and the planting of new ones, culminating in approximately 30 hectares of land under cultivation. Of these, 26 hectares are dedicated to A.O.C. production, while 2 hectares are awaiting production, and another 2 hectares are designated for Vins de Pays.