Entrayques-Le Fel AOC-AOP



These distinctive wines, produced in lunar a landscape on rare-earth soil at the confluence of the Truyère and Lot rivers, undoubtedly the greatest Aveyron wines. Long considered the remedy for all ills, poets have long sung the praises of these wines.

Fer de Servadou (50% minimum)

Complementary varieties: Cabernet Franc N et Cabernet Sauvignon N (at least 10% blend with both); other varieties: Mouyssagues N and Négret de Banhars N.

Chenin B (90% minimum)

Other varieties: Saint-Côme B, Mauzac B. Fel B, Rousselou B.

Lively red wines marked by notes of black fruits such as blackcurrant; mineral finesse. 5 years of cellaring possible in the best years.

Food and wine pairing:

These wines are best enjoyed at 16 ° C with roasted red meats.

Very fruity, round and refreshing rosé wines, with aromas of small red fruits (red currant, raspberry).

Food and wine pairing:

These wines are excellent as an aperitif, served at 10 ° C.

Complex, supple and round white wines with a beautiful aromatic persistence – honeyed floral notes, and flint savors from shale soils. Depending on the vintage, can be kept up to 3 years in the cellar.

Food and wine pairing:

Goes great with freshwater fish, serve them at 10 ° C.


2011: Appellation d’Origine Contrôlée (AOC-AOP*)

Location: Aveyron and Cantal departments

Production area: 18 ha (45 acres)

Harvest: 545 hl (54 500 litres): 60% red, 20% rosé, 20% white

Terroir: Shale soils in village of Fel, granite sands in Estraygues, on steep slopes.

Climate: Influence from the Mediterranean Sea and the Massif Central, these vines are protected from extreme cold by their southern exposition in the valley.

* Created by the EU in 1992, the AOP label (Appellation d’Origine Protégée) designates products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from that region. The English equivalent is PDO (Protected Designation of Origin).