‘Lo Sang de Pais’ or ‘blood of the soil.’ If ever there was a name to evoke terroir, this tribute to the red rocks that make up the vineyard satisfies. Made from the Mansois grape, or Fer Servadou in Gaillac, this wine is bright and cheeky, with flavours of raspberry and spice swirling amongst earthy tinges of slate and gravel. Medium bodied and youthful on the tongue, it is 12.5% alcohol and ready to drink at a temperature of 14˚C.
Fourth generation winegrowers, Philippe and Julien Teulier have been at the forefront of re-establishing this storied region’s reputation. Now the largest independent producer in the appellation at 22 hectares, they grow only the beautiful Fer Servadou grape, using methods and traditions passed down hand by hand.
Grown on steep limestone scree rougiers (up to 60% slopes) below limestone plateaus in the heart of Aveyron, the vineyard is painstakingly weeded by hand. Overlooking the picturesque village of Clairvaux, much of the vineyard is terraced and reaches elevations as high as 450 meters. Vines are a minimum of 25 years old.
The grapes are hand harvested then destemmed and fed via gravity into stainless steel fermentation tanks for 21 days. Aging occurs in old oak and chestnut barrels up to 200 years old for approximately six months before bottling.
One of the smallest appellations, located in southwest France near Clairvaux in Aveyron, this region is steeped with winemaking tradition, lending its’ roots to the Abbaye at Conques, whose monks first planted vineyards in the area during the 10th century.