Description
Impressive sapidity for this Marcillac La Mitat from the Le Verdus estate! … Aline Solignac and Philippe Rousseau create a magnificent wine that shines with the balance between richness of flavors and freshness. The color is deep. The nose visits ripe red fruits (raspberry, cherry) and black fruits (blackcurrant) with a nice minty touch. Carried by silky tannins, the palate is velvety; smoky and spicy notes add a certain complexity on the finish. Ideal for the garbure, charcuterie and local cheeses, or grilled white meats.
A la vigne, à la cave
Marcillac La Mitat from Le Verdus in detail:
- Grape varieties: 100% Fer servadou (mansois)
- Appellation: AOP Marcillac
- Terroir: blend of white sandstone and shale plots
- Aging: 6 months in tanks
What to eat with the Marcillac La Mitat from the Le Verdus estate?
- Charcuterie (ham de coche)
- Grilling of white meat
- Garbure
- Duck confit
Marcillac, an amphitheater of millenary vines
Near Conques and Rodez, on the terraces of the Aveyron hillside, dry stone walls testify to the labor of men.
In this south-facing valley, between harshness and good dispositions, in 1960 some winegrowers decided to resurrect the vineyard planted by the monks of Conques in the 9th century.
A guarantee of typicity, mansois, the local name for fer servadou, is the flagship grape variety of the appellation. Very often used at 100%, it flourishes on these red soils, ochre, wine lees, marked by clay and sandstone (the famous reddish) or in the limestone of the Comtal causse.
It produces red wines with fine blackcurrant-spicy tones, sometimes minty and a pleasant freshness, due to the altitude of the vineyard (400 meters on average) and therefore the thermal amplitude.
Key figures:
- Area of the appellation: 200 hectares
- Grape varieties: fer servadou (minimum 90%) and cabernet sauvignon, prunelard, merlot
(source : les vins d’Aveyron)
