In the early 1990s, the Guibert family set themselves a new challenge: the creation of a new range of approachable wines in the same Gassac philosophy, leading to the discovery of the exceptional Villeveyrac “amphitheatre” site. This led to a long and fruitful partnership between Mas de Daumas Gassac and the winegrowers from this terroir. The first wines were produced in 1991, the result of a plot-by-plot selection from thirty local winegrowers. The Moulin de Gassac range was born in 1991, with the Mas de Daumas Gassac’s hallmark and Guibert’ signature. For more than 30 years this authentic approach, with daily involvement, has inspired the winemakers in an ongoing quest to obtain the best possible quality from these vineyards. Now covering an area of 250 hectares, all the plots are subject to a rigorous set of specifications.

Winemaking

Clay and limestone terroir close to the Thau Lagoon. Rich in marl. 100% destemmed. Skin maceration for 3 days. Ageing 5 to 6 months in stainless steel tank. Yield of 50 – 60 hL/ha.

Tasting notes

Brilliant rich gold colour. Full aroma, hints of citrus and wild flowers. On the palate, it opens on definite fruity notes with a hint of honey. Full, buttery, long finish.Recommended serving temperature: 10° — 12°C

Food pairing

This wine goes well with crab quiche, Mediterranean pasta, Salade Nicoise, seafood gratin, salmon fillet on a bed of leeks, trout with new potatoes and green beans, spaghetti al pesto, coconut fish curry, goats’ cheese and cheese soufflé.