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Mas de Daumas Gassac is located in the middle of the Arboussas massif, on deep, well-drained soil that is poor in humus and plant matter and rich in mineral oxides. This terroir was formed by the accumulation of glacial sandstone by the wind during the Riss, Mindel and Guntz ice ages.
Skin maceration at 10 OC for 5 to 7 days, fermentation in stainless steel vats at 20 to 25 OC for 3 weeks. Aged in vats.
Suggestions for accompaniment
Red mullet salad with balsamic vinegar - Sea bream tartar with basil.
The wines of
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