Domaine des Costes Rouges Marcillac
Claudine Vinas took over her parent's farm in the early 1990s. With her husband Eric, a former restaurateur in Toulouse, they have expanded the vineyards of Domaine des Costes Rouge from three to six hectares. Some of the vines are planted on terraces and others on gradual slopes.
With such small holdings, Eric and Claudine are the only employees. They do all of the vineyard work themselves without the use of any synthetic chemicals. The soil is tilled with a plow and only copper and sulfur are used to combat mildew.
Harvest & Fermentation
Grapes plantings are 100% Mansois and are hand-harvested. Fermention occurs in underground cement tanks over the course of 8-to-10 days.
Afterwards, the wine is racked and aged in above ground cement tanks. In the late spring, the wine is bottled without filtration.
The Vinas family also has several rooms to rent and serve their guests meals in the evening. Like their grapes, the foods served on the table are all organic. In fact, all the food served, whether it be chicken, pork or vegetables, comes from their farm.