Brothers Vincent and Pascal Laurens and their cousin Eric now farm the 25ha of vineyards established by their parents around the towns of Goutrens, Clairvaux and Valady. 80% of the vineyards are on steep terraces in a purple coloured sandstone rich in iron oxide, which provides the perfect conditions for local grape variety fer servadou – aka mansois – to thrive. Fer servadou took centre stage following the arrival of phylloxera because it was better suited to grafting onto American rootstock, but it wasn't always that way. Before then Marcillac was a blend of many different indigenous varieties and the Laurens have created a conservatory where they grow some of them, in the hope that they might soon be accepted and reintroduced in the appellation.
Marcillac comes from terraced hillside vineyards with extraordinary deep red soil, rich in iron oxide. Medical studies have indicated that Marcillac is particularly good for the heart as it lowers cholesterol. It is a very supple, lighter structured wine, with raspberry, blackberry fruit and iron on the finish. An especially versatile food wine.