Others Wines of Aveyron

 In  Aveyron, the farmers are proud to be Aveyronnais and very attached to their land. The same goes for the winegrowers. The vine-growers have gained the vine by the strength of their arms and cultivate it as gardens, respecting nature and landscapes. Worn by the fruit, their wines express all the authenticity of this land. As Jean Luc Petitrenaud put it, in the regional newspaper, La dépêche in November 2008, these wines, I appreciate them “for their very specific typicity, their variety and their own identity”.

1- Wine of Entraygues – le Fel

 Product information: VDQS since1965, AOC since 2011

  • Color: Red, Rosé, White
  • Grape varieties: – For red and rosé: servadou iron, Cabernet franc, Cabernet sauvignon, Banhars négret. – For the white: Chenin (or gamet d’Entraygues), Mauzac, Saint-Côme.
  • Soils: Shale, granite
  • Area: 20 hectares
  • Production: 650 hl / year
  • Guarding potential: Red, 3 to 5 years, Rosé: 1 to 2 years, White, 1 to 6 years

History, terroir, grape variety:

On steep slopes, 20 hectares of vineyards dominate the valleys of Lot and Truyère, between Rodez and Aurillac. Vineyard cut in two by the river, the Truyère, two different geological facets appear, which give the three colors of wine.

Viticulture has been practiced since ancestral times, in the first century of our era on steep slopes in terraces. The name given to these terraces is “coltades. The vineyard, disappeared by diseases, was put back to the taste of the day in the early 1980s, by the work of the new generations of wine growers eager to enhance the specificity of their wines and enhance their quality. The vines are located between 200 and 400 meters on hillsides, exposed to the south and protected from the cold and winds by the relief of the valleys. The soils are lean and well drained, consisting of schists at La Fel and granites at Entraygues.

  • Entraygues wines come from granitic soils adapted to white grape varieties.
  • The Fel wines are located on schisty grounds, suitable for red varieties »

 Aromatic range of wines

  • Red: Vivid and fruity
  • Rosé: Fresh, fruity and round
  • White: Intense and fine

 Food / Wine pairing

  • Red: accompanies the red meats, the local dishes: tripoux, potée auvergnate, sausages, creamy cheese made from cow’s milk
  • Rosé: as an aperitif, at 10 ° C, with spiced olives.
  • White: served fresh 10 ° C, serves with freshwater fish, crustaceans, goat cheeses, cantal with nuts and honey. With age, this white wine accompanies foie gras very well with dried apricots and cooked fish.

2- Côtes de Millau 

  • Identity card: AOC since 2011
  • Color: Red, Rosé, White
  • Grapes: For red and Rosé: Gamay, Syrah, Cabernet Sauvignon, Duras, Servadou Iron Cabernet Sauvignon, Banhars Negret. For the white: Chenin, Mauzac,
  • Soils: Limestone, pebble
  • Area: 65 ha
  • Production: 2000 hl / year
  • Guarding potential: Red, 5 to 10 years, Rosé, white: 2 years,

History, terroir, vine

On the sunny limestone plateaux overlooking the Tarn, upstream and downstream from Millau, near the famous Millau Viaduct, the 65-hectare vineyard, once famous for supplying the Popes’ table in Avignon, is undergoing a major renovation . The whites associate the grape varieties on equal terms: Mauzac and Chenin. The reds and rosés combine the coolness of the gamay with the power of the syrah.

The vines are nested on the slopes on both sides of the valley of the Tarn, between 350 meters and 500 meters of altitude

 

Aromatic range of wines:

  • The red and rosé wines are complex and expressive with Gamay and Syrah but also with the Fer Servadou, Cabernet Sauvignon and Duras varieties. The red and rosé wines are expressive with aromas of fresh and ripe red fruits.
  • For white wines, with two varieties: the chenin brings the finesse, the Mauzac, the fat. The white wines develop discrete and lively aromas.

The storage of this wine is particular because it is put in cellar in the “cellars with flowers”. These cellars were created for the first of them in the 10th century on the strong square of Compeyre. These cellars ensure natural ventilation and a constant freshness which make it possible to also age the wines.

Best Years: 2011, 2013

3- ESTAING WINE

  • Identity card: AOC since 2011
  • Color: Red, Rosé, White
  • Grapes: For red, rosé: servadou, Cabernet franc, gamay, cabernet sauvignon, abouriou, Castets, Duras, Banhars, Merlot, Moussaguès, Pinot noir. For the white: Chenin (or Gamet d’Entraygues), Mauzac, Saint-Côme.
  • Area: 20 ha.
  • Soil: red, limestone, shale

Production: 620 hl/year

Guarding potential: Red: 3 to 5 years, Rosé and White: 1 to 2 years

History, terroir, grape variety: The smallest vineyard of origin of France clings to the shale and clay-limestone slopes of the valley of the Lot. The landscape reflects an intelligent sharing of space: to the south, the vine greedy of sun, to the north chestnut groves and wood. The grape varieties are multiple and sometimes strong old as the Banhars Negret. The Estaing vineyard was established in the early 19th century, probably Roman, and developed thanks to the religious community and the reception of pilgrims on the way to Santiago de Compostela. In the 19th century, wine at its peak, then decline by the phylloxera. This vineyard is reborn with the Abbot Belloc, priest of the monastery of Cabrespine, in the 20th century. The varietals adapted to the field: the Fer Servadou is replanted but also other varieties more distant: gamay, cabernet franc and sauvignon.

Aromatic range of wines. The production is indeed confidential, with the smallest cooperative wine cellar in France (the winemakers of Olt 1977) with a dozen producers who produce wines in all three colors. Some independents, but few in number. The vines are harvested by hand on the steep terraces.

  • The red and rosé wines are marked by a pleasant freshness, dominated by the servadou iron and the gamay with aromas of red fruits and vegetables.
  • White wine made from Mauzac and Chenin is balanced, round and fresh

Best Years: 2000, 2008, 2011

Food / Wine pairing

  • Red wines: accompany plates of sausages, poultry, roasted meats, sheep and goat cheeses
  • Rosé wines: as an aperitif, with pizzas, a quiche, a green salad, a poultry, a pan of vegetables and vegetarian dishes
  • White wines accompany seafood, baked river fish and vegetarian dishes. For example, this white wine accompanies trout with lemons and almonds accompanied by a gratin de courgettes.