Marcillac is a French appellation located in Aveyron department that produces dark red wines almost exclusively from Fer Servadou (Mansois) grapes, though small amounts of Cabernet Sauvignon and Cabernet Franc or other French grapes are occasionally used in the blends.
These red wines are usually tannic, aromatic, and rustic with bright, fruity, and mineral aromas of black and red berries and subtle spicy nuances. Marcillac wines can be aged for several years, but they are mostly enjoyed young. They pair well with charcuterie, grilled meat, tripe, and cheese.
Serve with
Aligot
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Poulet basquaise
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Bleu d'Auvergne
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