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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, Aveyron is turning heads with juicy, generous, and effortlessly drinkable wines. These high-altitude vineyards offer a refreshing mix of grapes and styles, shaped by some of the region’s most intuitive and quality-driven growers.
Among them, Le Caveau du Mas stands out—not just another name, but a collaboration between two heavyweights of the local wine scene: Sébastien Pradal and Ghislain Montrozier. Together, they craft vibrant, fruit-forward cuvées made for sharing—wines full of joy, friendship, and easy charm. |
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Straightforward and full of charm, the 2021 Red IGP Aveyron Calibre 12 is all about vibrant, mouthwatering flavour. A blend of crunchy Gamay, peppery Syrah, and the local Mansois grape (also known as Fer Servadou), it delivers a lively mix of red fruit flavours—fresh cherry, raspberry, and a hint of redcurrant—lifted by notes of violet, spice, and a refreshing touch of red pepper. Harvested at just 12% alcohol and fermented with native yeasts, it’s light, juicy, and incredibly easy to drink. A joyful wine to open at the start of a meal with terrine or dry-cured 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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