‘Maximus’

Fer Servadou, Aveyron, France

Have you heard of maximalist fashion? This is the complete opposite of that (and it’s perfect). Winemaker Nicolas was born in Aveyron, brought up in Paris & operated a well known Parisian natural wine bar before becoming a vigneron. FUN FACT! The name fer servadou is said to be derived from the Latin ‘ferus’, meaning ‘wild’ or ‘savage’, as it is also said to be domesticated from local wild grape vines. Fer servadou planted on rich red clay, from vines ranging in age from 20 to 50 years. Grapes spend 16 days as whole bunches in carbonic maceration for lighthearted depth, before being aged in old oak barrels. Roses made of bricks, dark purple cornflower, plum spread, bloody-bramble, pungent earth, sun-dried tomato, mandarin juice, crunchy strawberry & a long gentle handshake tannic ending. Drink alongside rare duck, vintage dishes & lace tablecloths.