It all started from a very old vineyard on the heights of the Marcillac valley. On this family half hectare, Marc Fraysse forged his first winegrowing skills, and founded the Domaine des Boissières.
Fer Servadou rubs shoulders with a few Prunelards, and recently planted white grape varieties (Rousselous, Chenins, Ondenc ...) and these very old vines planted with dozens of old varieties, Mansois, Jurançon black and white, Valdiguier, Gouais, Ondenc, etc ... ).
It is on this mainly clay-limestone terroir and crossed by a few marls and red sandstones that Marc Fraysse sets up a reflection based on the principles of Biodynamics and agroforestry, favoring manual work of the vines and adapting his gesture to each cep. These treatments, respectful of the good balance of the plant and the soil, include treatments based on herbal teas and mineral extracts supplemented with a little Bordeaux mixture and sulfur if necessary, natural grassing or sown adapted to each plot, prophylaxis, tree plantations, hedges, ecopastoralism, etc ...
Anxious to develop healthy, lively wines, reflecting its terroirs, the production revolves around various vintages which may vary over the vintages.
In reference to the traditional Aveyron game, La Quille de Rouge is made from a blend of limestone, clay-limestone and red sandstone plots reflecting the terroir of Marcillac. The vines of Mansois (Fer-Servadou) aged from 4 to 60 years benefit from a regulated load of 30 hL / ha.
Aging 8 months in vats, Burgundy pieces and terracotta jars.