Download Complete Winemaker Notes
Jean-Claude Mas has blazed the trail for premium winemaking in the Languedoc region of the South of France. Since taking the helm of the centuries-old Domaines Paul Mas in 2000, his driving mission has been to use only premium quality grapes to craft superior wines with a modern, New World flair. Above all else, this innovative, fourth-generation vintner 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.
The vines grow on clay and limestone soils at an elevation of 820 to 920 feet above sea-level.
Grapes undergo fermentation in stainless steel vats. The base wine is fermented to approximately 7◦ alcohol, and the fermentation is stopped by chilling the juice to a temperature of 34°F. In March, yeast is added to the blend and it is bottled. The wine then undergoes a second fermentation in bottle, also known as “prise de mousse”. Temperature is strictly controlled during this process in order to create the best bubble size. Second fermentation is stopped when the pressure in the bottle reaches 4.5-5 bars. Finally, the bottle is disgorged and corked. No liqueur d’expedition is added. The wine is released after three months of bottle ageing.
Pale yellow with fine and persistent bubbles.
An intense nose of citrus and flowers.
Sweet flavors of honey, yellow pear and pineapple with an elegant and harmonious finish.