Mas de Daumas Gassac
40% Grenache Blanc, 30% Sauvignon Blanc, 30% Terret
From vineyards in the area around the Thau Lagoon, near the village of Pinet. 25-50 year old vines.
Multiple parcels, exposition varies
Clay and limestone
Sustainably farmed. 65 hl/ha
100% destemmed. Skin maceration for 2 to 3 hours in refrigerated tank then vinification under controlled temperatures between 16°C and 21°C.
5-6 months in stainless steel tank
Field Publication Computed: