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Fer Servadou, also known as Braucol and Mansois in certain pockets of southwestern France, flourishes in the iron-red volcanic soil of the area. In Montrozier’s version of the variety, this lesser-known grape offers deep, dark fruit and an intense mineral imprint, while still retaining balance—it’s still a great version of an Aveyron table wine. Very aromatic and brambly, with notes of gravel and black plums, it pops on the palate with crunchy red fruits and herbal, earthy notes that are a part of this particular rare grape’s character. Pair with steak frites!
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