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A lean, tart and spicy light red wine from the high rocky plateau of Aveyron. A former proprietor of a wine bar in Paris, Carmarans who purchased a small estate in southern France. Dedicated to this endevour full-time now, he practices biodynamic agriculture and natural winemaking in the cellar, using only native yeasts and leaving the wines unfiltered at bottling. Local grape varieties are grown, with this bottling being 100% Fer Servadou, which is also called Braucol and Mansois. A cool vintage this wine ended up with good acidity and low alcohol.