Estaing AOC-AOP


After a long decline, the Estaing wine has regained its letters of nobility as a vineyard high in character established by the counts of Estaing in the 10th century in the kingdom of chestnuts and woods.

Gamay N and Fer Servadou N (or Mansois), at least 50% of both and at least 30% of Fer Servadou.

Complementary grape varieties: Cabernet Franc N, et Cabernet Sauvignon N; other varieties are Abouriou N, Castet N, Duras N, Negret de Banhars N, Merlot N, Mouyssaguès N et Pinot N.

Chenin B (50% minimum)

Complementary grape variety: Mauzac B (10% minimum); another variety is Saint-Côme B, called locally Rousselou.

Fine and supple, round and harmonious red wines, with well-integrated tannins, marked by notes of red fruits such as raspberry and strawberry. To drink young.

Food and wine pairing:

These wine go well with grilled red meats or roast poultry. Recommended service temperature: 16 ° C.

Lively, fruity and light rosé wines, with delicious notes of small red fruits.

Food and wine pairing:

Excellent as an aperitif, to be served at 10 ° C.

Fine, well-balanced white wines with a soft, mineral finish. The nose is floral and honeyed. To drink young.

Food and wine pairing:

Perfect with seafood or baked fish. Served at 8 ° C.


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

Location: Aveyron department

Production area: 18 ha (45 acres)

Harvest: 530 hl (53 000 litres): 70% red, 20% rosé, 10% white

Terroir: Shale soils, on steep slopes.

Climate: Influence of the Mediterranean Sea and the Massif Central, vines protected from extreme cold by the relief of 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).