Pont de Gassac Blanc

Mas de Daumas Gassac

Pont de Gassac Blanc
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A combination of Mediterranean richness and freshness.

Terroir, production method and ripening: The grapes are collected from clay and limestone vineyards in the Thau Lagoon area. After removing the stems, the grapes are allowed to macerate for 3-5 days in steel tanks before they are pressed. The wine ages in temperature-controlled steel tanks.

Use: With rich fish dishes.

Description: The slightly aromatic scent has the typical citrus and floral notes of grapes. The dry taste is rich and dense, the mouthfeel is oily, and the whole is nicely balanced.

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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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