Caveau du MasCalibre 12
Red wine
This wine is a blend of 2 varietals which are the Fer-servadou and the Gamay noir.
This wine generally goes well with beef, lamb or mature and hard cheese.
The Calibre 12 of the Caveau du Mas is in the top 10 of wines of Aveyron.
Food and wine pairings with Calibre 12
Pairings that work perfectly with Calibre 12
Original food and wine pairings with Calibre 12
The Calibre 12 of Caveau du Mas matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef stew provencal style, lamb curry with coconut milk or shrimp and zucchini with curry and coconut milk.
Details and technical informations about Caveau du Mas's Calibre 12.
Discover the grape variety: Fer-servadou
Structured, spicy reds with a deep ruby robe, firm tannins and fresh acidity, showing characteristic aromas of red pepper, blackcurrant, raspberry, blackberry, black pepper, spices and herbal notes. Dense, distinctive palate with fine ageing potential. Star of Marcillac AOC and Estaing AOC in Aveyron, pillar of Gaillac AOC (as braucol) and Madiran AOC (as pinenc). Autochthonous South-West variety, identity signature of the great Aveyron reds.
Last vintages of this wine
The best vintages of Calibre 12 from Caveau du Mas are 0
Informations about the Caveau du Mas
The Caveau du Mas is one of of the world's greatest estates. It offers 2 wines for sale in the of Aveyron to come and discover on site or to buy online.
The wine region of Aveyron
IGP of the southern Massif Central (around Millau and the Causses, terraces at 300-600 m, limestone and iron-oxide-rich rougier soils, high-altitude continental climate with strong thermal amplitude). Mansois (Fer Servadou) is the indigenous signature red (>=90% in AOP) — ruby robe with spiced notes of blackcurrant and sometimes menthol, freshness preserved by altitude. Cabernet Sauvignon, Merlot, and Prunelard as complements. Neighbouring Marcillac and Estaing.
The wine region of Comté Tolosan
IGP covering all of southwest France across 12 departments, a broad and accessible palette. On the Garonne right bank, supple reds dominate: signature Merlot with signature notes of plum, ripe cherry, cocoa and a herbaceous touch, round tannins. Firm Cabernet, spicy Syrah, tannic local Tannat. Left bank for whites: vivid Colombard and Gros Manseng (citrus, grapefruit, exotic fruits), aromatic Sauvignon.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
