Mas de Daumas Gassac
40% Grenache Blanc, 30% Sauvignon Blanc, 30% Clairette
Terroir de Paulhan and Puilacher, 25-50 year old vines. Cool microclimate derived from Gassac River and nearby mountains and sea.
Multiple parcels, exposition varies
Clay and flint, limestone
Estate has been farmed in the traditional and natural way for a thousand years before the Guibert family established the Grand Crus vineyard of Gassac. The Guiberts have maintained the same respectful approach to preserve nature's balance.
100% destemmed. Skin maceration of all grape varieties together 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: