In the wild biotope of meadows and coppices of 12 ha of the red sandstone hill of Signols, I planted my vineyard on 3 ha of terraces, in the ancestral grape variety of the Marcillac AOP terroir: "Fer Servadou". We are between Mediterranean & amp; Ocean in the low mountain climate (350-400m) of North Aveyron in South-East> South-West orientation. The 2010-12 plantation is finished: 10 years of patience and efforts in BIODYNAMY (DEMETER certified) and NATURE, our red wine is original, fragrant, fruity, light, natural, with a yield of 20-25 hl / Ha. In vinification, I take the juice as it comes: after starting at the bottom of the tank I let it "work" in gentle fermentation, without any additions (no yeasts, no perlimpine powders, not even sugar ... depending on the degree of 'alcohol I adapt to AOC Marcillac or IGP AVEYRON regulations)… then, the cold of winter crystallizes sedimentations and rids it of its impurities. Excluding 1 or 2 rackings for aeration and clarification, the wine "makes" itself for 6 to 9 months in the wood of old barrels of noble oaks from the historic French forest of "Troncay", washed & amp; rinsed with boiling water and pressure / steam.