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The Mas de Daumas Gassac is located in the middle of the Arboussas massif, on a deep, perfectly drained soil, poor in humus and plant matter, rich in mineral oxides. This terroir was formed by the accumulation of glacial sandstone by the wind during the Riss, Mindel and Guntz glaciations.
Skin maceration at 10 OC for 5 to 7 days, fermentation in stainless steel tanks between 20 and 25 OC for 3 weeks. Aged in vats.
Suggestions for accompaniment
Poularde with morels • Sea bream with olives • Cheese.
The wines of
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