Nicolas Carmarans Fer de Sang

About Nicolas Carmarans Fer de Sang

Nicolas Carmarans Fer de Sang is made from 100% Fer Servadou (also known as Braucol and Mansois in other regions) sourced from a vineyard south of Nicolas’s house in the Marcillac region. Here he has sourced grapes from vines that are 70 years old that are growing on limestone soils at an elevation of approximately 250 meters above sea level. He places the grapes in fiberglass tanks to undergo carbonic maceration for about 10 days before being transferred to old barriques for seven months. The resulting wine is very approachable with leather, smoke, and tar on the nose leading to a taste of bright berry fruits and a very silky, elegant mouthfeel.

About Nicolas Carmarans 

For a long time, Nicolas ran a natural wine bar in Paris. From 2002 to 2007 he dabbled in winemaking in the same appellation where his great-grandfather made wine. Then, after purchasing his prized “Le Mauvais Temps” site, he was all in. He sold the wine bar to concentrate on this vineyard in the Aveyron in the southwest of France where he makes stunningly delicious natural wines from local grape varieties such as Fer Servadou and Negret de Banhars. He’s worked tirelessly to restore the natural terroir of this beautiful site, surrounded by forests and all the biodiversity responsible for the unique character of his unique wines. The wines are released under the local IGP appellation of Aveyron (this is the new Indication Geographique Protegee which protects wines produced in the area). In addition to his Mauvais Temps vineyard, Nicolas has recently bought a new house and built a new winemaking facility in a stunningly beautiful and very peaceful, remote area on the slopes above the Selves River. Here he has also planted a new vineyard to Chenin Blanc and Fer Servadou. Never any chemicals or pesticides, minimal sulfur, and truly authentic.