To be drunk young (in the first 18 months) to appreciate its magnificent minerality and very complex fruit aromas.
Alternatively, to be kept at least from 4 to 12 years to discover a very rich wine with notes of honey and crystallized fruits. Delicious by itself as an aperitif or with oysters, foie gras or any grilled fish. A truly unique experience!
Best if served between 10°C and 12°C. Name of the wine Mas de Daumas Gassac White
Country / Region France / Languedoc
Terroir Gassac Valley Appellation IGP Saint Guilhem le désert cité d’Aniane.
Soils Type White Lutetian Limestone
Grape varieties (approx.) 25% Viognier – 25% Chardonnay – 25% Petit Manseng – 15% Chenin Blanc and 10% other grape varieties including Courbu from Bearn, Petite Arvine from Valais, Rhole from Provence, Marsanne from the Rhone valley and 10 other rare grape varieties.
Vinification Skin maceration for 5 to 7 days
Fermentation in stainless steel tank
Elevage 2 – 4 months in stainless steel tank
Harvest 100% Manual
Yield (approx.) 35 hl/ha
Alcohol 13 % Vol.
Total Production 60000 bottles.
2018 – 12.5%