Domaine des BOISSIÈRES

Domaine des Boissières comprises 3.75 hectares of hillside vineyards situated within the Marcillac AOC in the Aveyron department of South West France. The domaine was founded in 2017 by young vigneron Marc Fraysse with a family vineyard planted by his maternal great grandfather. The vines are predominantly Fer Servadou, known locally as Mansois. The vineyard lies on steep, terraced slopes in the rugged hills surrounding Vallon de Marcillac. Lying at 350-500 meters, the vines face south, southeast over iron-rich limestone-clay soil, punctuated with marl and red sandstone.

Marc farms his vineyard organically according to the precepts of biodynamics. The vineyards are plowed by horse and treated with herbal teas and mineral extracts. The winery, which is modern, functional, and impeccably hygienic, facilitates thoroughly natural and non-interventionist winemaking. The grapes are harveste3d by hand, then transported to the cuverie in 12 kg. boxes. The grapes are vatted solely by gravity and fermented over indigenous yeasts in stainless steel and barrels, then aged in a combination of used (4-6 years) Burgundy barrels and terracotta jars. There is no fining or filtration; nor is any sulfur added .

La Quille de Rouge

LOCALITY: FRANCE – South-West – Aveyron
APPELLATION: Marcillac
GRAPE VARIETY: Fer Servadou (Mansois)
WINEMAKER: Marc Fraysse
VINEYARD: 1 ha. located in lieu-dit La Source in Balzac. Terraced vineyards, with southeastern exposition, lying at 450m. Soil of dolomitic limestone (calcium magnesium carbonate) and red clay, over a base of Hettangian limestone.
VITICULTURE: Biodynamic and organic (certifications pending). Harvest in 12 kg crates.
WINEMAKING: 100% de-stemmed. Fermented over ambient yeasts in stainless steel tank and older Burgundian barrels.
AGING: Aged for 8 months in Burgundian pièces and demi-muids.
BOTTLING: No fining. No filtration. No added sulfur.

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Les Parédous

LOCALITY: FRANCE – South-West – Aveyron
APPELLATION: Marcillac
GRAPE VARIETY: Blend of Fer Servadou (Mansois), Jurançon Noir, Valdiguié, Mouyssaguès, Bouchalès, Grand Noir de la Calmette, Ondenc, Clairette, and Gouais
WINEMAKER: Marc Fraysse
VINEYARD: 0.5 ha. located in lieu-dit Les Boissières in Balzac. Soil composed of limestone scree, red clay sandstone, and marl over Hettangian bedrock. 500m elevation and southern exposure.
VITICULTURE: Biodynamic and organic (certifications pending). Harvest in 12 kg crates.
WINEMAKING: 100% whole cluster. Fermented over ambient yeasts in stainless steel tank and older Burgundy pièces (228L).
AGING: Aged for 18 months in Burgundy pièces (228L).
BOTTLING: No fining. No filtration. No added sulfur.

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Les Lias

LOCALITY: FRANCE – South-West – Aveyron
APPELLATION: Marcillac
GRAPE VARIETY: Fer Servadou (Mansois)
WINEMAKER: Marc Fraysse
VINEYARD: Various southeast-facing plots aggregating 0.7 ha. Vines planted in the 1960s over a Liassic limestone. Southeast facing.
VITICULTURE: Biodynamic and organic (certifications pending). Harvest in 12 kg crates.
WINEMAKING: 100% de-stemmed. 10-15-day fermentation over ambient yeasts in stainless steel tank.
AGING: Aged for 12 months, 50% in used Burgundy pièces 228L and 50% in demi-muids (600L).
BOTTLING: No fining. No filtration. Very light SO2 addition (10 mg/L) before bottling.

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Los Amics

LOCALITY: FRANCE – Aveyron
APPELLATION: Marcillac
GRAPE VARIETY: Fer Servadou (Mansois)
WINEMAKER: Marc Fraysse
VINEYARD: 1.5 ha. comprised of several parcels planted in 1958, 1989, 1995 and 2000 over limestone, red marl and red sandstone soil. Diverse expositions at elevations of 420m to 500m.
VITICULTURE: Biodynamic and organic (certifications pending). Harvest in 12 kg crates.
WINEMAKING: Parcels each vinified and aged separately. 90% de-stemmed and10% whole cluster. Maceration for 10-15 days followed by gentle vertical pressing and fermentation over ambient yeasts in stainless steel tank.
AGING: Aged for 12 months, 50% in used Burgundy pièces (228L) and 50% in demi-muids (600L). Then racked for blending into stainless steel.
BOTTLING: No fining. No filtration. 15mg/L total SO2, less than 8mg/L free SO2.
NOTE: “Los Amics” is Occitan for “the friends”.

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