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The tasting |
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Deep red with purple highlights. |
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Delicate aromas of violet and spices underlined by refreshing vegetal notes. |
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Full of flavour and easy to drink |
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The sommelier's advice |
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Serve between 16 and 18°C. |
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Pâté en croute with pistachio, rabbit terrine with hazelnuts, wild boar sausage. |
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From now until 2026. |
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The estate and the wine |
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A new eldorado for wine lovers, the Larzac region continues to produce juicy, gourmet and ultra-digestible wines. These terroirs of the Aveyron region allow for a delightful diversity of styles and grape varieties, which the most intuitive and demanding winemakers will make the most of. The Caveau du Mas is one of them: it is the association of two wine experts, and some of the friendliest faces in the business, Sébastien Pradal and Ghislain Montrozier. |
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Straightforward and efficient, the 2021 Red IGP Aveyron Calibre 12 is a small gem of freshness and intensity. The crispness of the Gamay grape flirts with the peppery Syrah and the finesse of the local Mansois grape, also called Fer Servadou. Harvested at 12 degrees and vinified with indigenous yeasts, it offers a fresh palate with flavors oscillating between violets, spices and a refreshing touch of red bell pepper. A pleasant and delicious wine, an immediate pleasure for sure! To pair with a terrine or a dry sausage. |
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Hand harvested. Vinification in stainless steel tanks with a light fining, maturing in stainless steel tanks for 9 months, filtration and addition of SO2 at bottling.
Certified organic agriculture. |
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