De-stemmed grapes are vinified separately, without skin contact. Low temperature racking at 8°C followed by three weeks fermentation at 17°C. 10% of Chardonnay undergoes malolactic fermentation. 35% barrel aged for 3 months, with the balance aged in stainless steel on lees.
Serve lightly chilled with seafood and fish; will also complement sushi, white meats, blue cheeses and fruit desserts.
Fourth-generation vintner Jean-Claude Mas has blazed the trail for premium winemaking in the Languedoc region. Since taking the helm of the Mas family’s centuries-old estate in 2000, his driving mission has been to use only premium quality grapes to craft superior wines with a modern, New World flair. Beginning with the original 86-acre estate, he has since grown the winery to a 1000-acre enterprise with a commitment to sustainable viticulture; he also contracts with 80 growers that collectively farm nearly 2000 acres, making Domaines Paul Mas one of the Languedoc’s most influential wineries. Above all, Jean-Claude strives to make wines with authenticity and refinement, the end result of which is a family of magnificently charming wines that burst with personality and express their unique terroir.