Who makes it
Fer Servadou is the red grape behind Domaine du Cros's Marcillac wines. Based in Goutrens in Aveyron, the domaine farms 34 hectares in the Marcillac appellation. Its bottles stay focused on red wines from this local grape.
The cellar uses gravity flow after destemming, followed by ageing in large oak and chestnut barrels. The range includes Lo Sang del Pais, Les Rougiers, and Cuvée Vieilles Vignes.
Where it grows
The vineyards lie in Goutrens, in the Vallon de Marcillac in Aveyron's Occitanie region. Vines occupy several hillsides between 400 and 450 meters.
Marcillac is the local appellation, while Goutrens supplies the village setting for the domaine. The vineyards are spread across different hillsides within the valley.
How it is made
The cellar
After destemming, grapes are fed into fermentation tanks by gravity flow. Lo Sang del Pais undergoes a 21 day cuvaison, with the juice pumped over the cap during the first 6 days.
Cuvée Vieilles Vignes ferments at a slightly warmer temperature than the regular cuvée, with maceration extended to 5 weeks. It then ages in large oak and chestnut barrels for at least one year before bottling. Some of these barrels are up to 200 years old.
What they make
The range includes three named red cuvées with different drinking windows. Lo Sang del Pais is best enjoyed young. Les Rougiers is the main AOC Marcillac cuvée, suitable for drinking now or keeping for ten years or more. Cuvée Vieilles Vignes has an ageing potential of 8 or 10 years from the vintage.
Lo Sang del Pais has a red robe with violet reflections. The nose brings fresh red fruits and spices, led by blackcurrant and pepper. The palate follows with the same fruit and spice notes, ending with licorice and menthol.