Mas de Daumas Gassac White

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.

Technical sheet

Name of the wine:

Mas de Daumas Gassac White

Country / Région:

France / Languedoc

Terroir:

Gassac Valley

Appellation:

IGP Saint Guilhem le désert cité d’Aniane.

Soil type:

White Lutetian Limestone

Grape varieties:

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.

Maturing:

2 – 4 months in stainless steel tank.

Yield:

35 hl/ha

Alcohol:

13% Vol.

Harvest:

10% Manual.

HINTS FOR KEEPING AND TASTING

Best if served between 10°C and 12°C.

EVOLUTION OF THE VINTAGES & TASTING ADVICE

Produced from old non-cloned vines and low yields, Daumas Gassac wines stand up to ageing as do no others.
Laid down in a cool cellar (14°-16°C, 57-60°F) even the oldest can happily wait with no problem for many years. However,
being laid down in warmer temperatures will speed up the wines’ maturity.

Drink or lay down

Food & wine

Delicious by itself as an aperitif or with oysters, foie gras or any grilled fish. A truly unique experience!