Leaving his famous Parisian wine bistro to return to the land of his origins, in the Aveyron, Nicolas Carmarans had only one ambition, to make wines in the spirit of those he loved and poured at his bistrot, natural wines. Using traditional grape varieties, those of the small, almost forgotten appellation of Entraygues-et-Le Fel, he produces cuvées with a beautiful pure and frank character, both crunchy and well-structured.
In the early 2000s, Nicolas Carmarans decided to return to the region of his childhood, the Aveyron, to revive vineyards that were almost dormant, long . Its vines - 4 ha - are located in the wine area of Entraygues-et-Le Fel, in the heart of Haut-Rouergue on the foothills of Aubrac, at the northern tip of Aveyron, on the slopes of valleys of the Truyère and its tributary the Selves: slopes of granite arenas which can only be worked with a crawler and winch, and where the very typical Fer Servadou (called Mansois in Marcillac and Braucol in Gaillac) thrives, the local and extremely rare Negret de Banhars and Chenin. Without inputs of any kind (apart from, rarely, a minimal dose of sulphur), the wines are remarkably honest, with an aromatic profile of great frankness and a beautiful texture that combines the fleshiness of the grape variety and the mineral imprint of the terroir.