Nicolas Carmarans Maximus

Nicolas Carmarans Maximus is an ecological and natural barrel-aged red wine made by Nicolas Carmarans with the Fer Servadou native variety in Occitania (France).

After selling the cocktail bar he ran in Paris, Nicolas Carmarans left everything to dedicate himself to his great passion: wine. To do this, he moved to the Occitan town of Aveyron and began to produce natural wines under the local IGP Aveyron using local varieties like Fer Servadou and Negret de Banhars. As a result, he produces pure, elegant and deep wines.

Nicolas Carmarans Maximus comes from 40-year-old vines planted in clay soils with limestone bedrock. The team uses ecological agriculture without any herbicides or pesticides. Instead they use biodynamic formulas to maintain the natural balance of the terroir and the vine. The harvest is carried out manually at the optimum point of ripeness.

In the winery, the Nicolas Carmarans Maximus grapes undergo carbonic maceration in oak barrels for 10 days, with native yeasts, without temperature control and adding only 10 mg of SO2. The wine is then aged in barrels and bottled without filtering or clarifying.

Nicolas Carmarans Maximus is a natural red wine made using traditional carbonic maceration. With no added wine products, this is a fresh, light and very elegant wine.