Moulin de Gassac Picpoul de Pinet

Mas de Daumas Gassac

  • Vegaani
Moulin de Gassac Picpoul de Pinet
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Classic gastronomic Picpoul de Pinet.

Terroir, production method and ripening: The grapes are collected from clay and limestone vineyards in the Thau Lagoon area. The stems of the grapes are removed, after which the wine ferments and matures in steel tanks for 4-5 months.

Use: As an aperitif or with a selection of seafood.

Description: The slightly aromatic scent is youthfully fruity. The dry taste is fresh and surprisingly rich in width.

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Mas de Daumas Gassac

Mas de Daumas Gassac

Mas de Daumas Gassac's nearly 1,250-year history dates back to around 780, when Benedictine monks were among the first to make wine in the area. Fast-forwarding to 1970, Véronique and Aimé Guibert are seen touring the area looking for a home for their family.
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