The Nicolas Carmarans Maximus is a fresh, vibrant red wine that sees 16 days of carbonic maceration using whole bunches to ensure the freshness and flavour that you expect from a wine made using this process. The wine is made from 100% Fer Servadou (also known as Mansois and Braucol) picked from vines that range in age from 20 to 50 years. This grape variety is local to the region around the Aveyron and then in an arc down to the area around the town of Gaillac which is just north of Toulouse. This wine is aged in old barrels and bottled without the addition of any sulphites to retain the freshness.