Lionel Osmin, Marcillac, Mansois, AOP, 2012, Süd-West Frankreich
|Article:||2012 Marcillac Mansois AOP Lionel Osmin|
|Growing area:||Southwest France|
|Classification:||Appellation d'Origine Protégée|
|Producer:||Lionel Osmin et Cie|
|Grape variety:||100 % Mansois (or Fer Servadou)|
|Description:||Brilliant dark purple colour. Expressive, fresh bouquet with characteristic liquorice and violet aromas. There is also a touch of peony and red pepper. The mouth aroma has the same range, with freshness as well as supple, rich structure.|
|Drink recommendation:||This red wine can be combined with a great many dishes, including: pot au feu, poultry, veal, sweet-and-savoury meat dishes, blanquette de veau, osso bucco, couscous, marrow bone, sausages, tartiflette, raclette, tuna, etc.|
In the heart of the Aveyron is hidden the Marcillac AOP consisting of only 200 hectares, planted 100% with the Mansois grape. With its terraced landscapes and red soils, it is one of the most beautiful landscapes in French wine country. It is also the most northern wine producing area of the French Southwest, against the foothills of the Massif Central. A nice, brilliant dark purple, this red wine offers silky tannins, aromas of black currant liquorice, as well as a floral note.
Terroir : The Marcillac terraces overlook a superb little valley. The very steep slopes permit only limited work with machines. This wine producing region was inherited from monks at the Abbey of Conques; it has a unique panoramic view, owing not only to its sharp slopes and lines of terraces, but also its contrasting colours. Red dominates, because the soils contain a great rate of iron oxide. We call them the “rougiers”.
Climate : The most continental lands of the French Southwest: very cold winters and very hot and dry summers. Autumn is temperate, permitting late harvest of the Mansois grape, at full maturity.
Vinification and aging :
Rather late hand harvest: from October 10th. Traditional winemaking with gentle extractions. Controlled-temperature alcoholic fermentation (23°C maximum) and maceration between 12 and 18 days. Aging is done in tanks to preserve grape variety aromas. Bottling after 10 months of aging.
|Country of origin:||France|
|Company:||Lionel Osmin et Cie|
|Address:||14 rue des Bruyères - ZI Berlanne 64160 Morlaas France|