Marcillac (French pronunciation: [maʁsijak]) is an Appellation d'Origine Contrôlée for wine in South West France and is located 20 km to the north-west of Rodez in the Aveyron department.
The wines were held in high esteem by the middle classes and by the clergy of Rodez, whose superiors sited their country residence in the wine-growing area.
It was at this point that a handful of producers decided to take action in order to prevent the wine industry from becoming completely extinct.
Production is spread across the communes of Marcillac-Vallon, Balsac, Clairvaux-d'Aveyron, Goutrens, Mouret, Nauviale, Pruines, Salles-la-Source, Saint-Cyprien-sur-Dourdou, Saint-Christophe-Vallon and Valady.
Marcillac wine is locally often paired with aligot à la saucisse (potato puree mixed with melted cheese, cream and garlic, served with sausage) or tripoux (stuffed sheep's tripe), also with local cheeses such as Roquefort, Cantal, Laguiole, Salers and Rocamadour.