Created in 2017 by Marc Fraysse, on the slopes of the village of Balsac in Aveyron, the 4 hectares of vines where Fer Servadou rubs shoulders with some Prunelards, and recently planted white grape varieties (Roussellous, Chenins, Ondenc...) are managed in organic farming .

On limestone soils, crossed by red sandstone, Marc Fraysse puts in place a reflection based on observation and respect for the environment specific to each place.

Concerned about every detail, favoring manual work on the vines and adapting his actions to each vine.

The harvest is done manually in 12kg boxes. The grapes are vatted by gravity and fermented using naturally present yeasts.

The aging in experienced demi-muids is specific to each wine and conducted while respecting the estate's plots.

Concerned about producing healthy, lively wines, reflecting its terroirs, production is based around various vintages, which can vary over the vintages.

Photo credit: photo-terroir

Information

Domain Name:
Marc Fraysse
Winemaker's Name:
Marc Fraysse
Country:
France
Region:
Sud Ouest
Appellations:
Vin De France, Marcillac
Farming:
Organic
Grape varieties:
Fer Servadou (Mansois), Complantations d'une quinzaine de cépages (Mansois, Jurançon noir et blanc, Valdiguier, Gouais, Ondenc, etc...)

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<h2 class="pt-1">Cr&eacute;&eacute; en 2017 par Marc Fraysse, sur les c&ocirc;teaux du village de Balsac en Aveyron, les 4 hectares de vignes o&ugrave; le Fer Servadou c&ocirc;toie quelques Prunelards, et c&eacute;pages blancs r&eacute;cemment plant&eacute;s (Roussellous, Chenins, Ondenc...) sont conduites en agriculture biologique.</h2>
Sur des sols calcaires, travers&eacute;s de gr&egrave;s rouges, Marc Fraysse met en place une r&eacute;flexion bas&eacute;e sur l'observation et le respect de l'environnement propre &agrave; chaque lieu-dit. &nbsp; Soucieux de chaque d&eacute;tail, privil&eacute;giant un travail manuel des vignes et adaptant son geste &agrave; chaque cep.&nbsp;
Les vendanges se font manuellement en caissettes de 12kg. Les raisins sont encuv&eacute;s par gravit&eacute; et ferment&eacute;s via les levures naturellement pr&eacute;sentes.
Les &eacute;levages en demi-muids exp&eacute;riment&eacute;s sont propres &agrave; chaque vin et conduits en respectant le parcellaire du domaine.
Soucieux d&rsquo;&eacute;laborer des vins sains, vivants, refl&eacute;tant ses terroirs, la production s&rsquo;articule autour de diverses cuv&eacute;es, pouvant varier au fil des mill&eacute;simes.
Cr&eacute;dit Photos: photo-terroir

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