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|Vineyard/Cellar Practices||Certified Organic|
Somewhat hidden over the hills, inland from the Mediterranean coast, lies the département of Aveyron. Known more for its medieval monasteries and religious relics than for its wine, Aveyron nevertheless enjoys a microclimate conducive to growing delicious wines. Fer servadou (also known as braucol and mansois in certain locales) flourishes in the iron-red volcanic soil of the area. In Ghislain Montrozier’s treatment, this lesser-known grape variety offers generous fruit and mineral structure in appealing balance. Ghislain, having taken over the family domaine from his father, Alain, in 2015, farms organically and produces a line of low-intervention wines from his winery in the village of Compeyre. As the label, reminiscent of a menu hand-written on a Parisian sidewalk chalkboard, might suggest, this is a classic bistro wine with a relaxed but sophisticated character. Very aromatic and brambly, with notes of gravel and mahogany, it pops on the palate with crunchy red fruits and herbal, earthy undertones. Certified organic.