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. 100% de-stemmed. Slow maceration with skin contact during 2 to 3 hours in refrigerated tank. Vinification under controlled temperature between 16°C and 21°C. Ageing for 5 to 6 months in stainless steel tanks. Yield of 65 hl/ha.

Tasting notes

Bright pale gold colour. Fresh aromas with hints of yellow flowers and yellow fruits. Splendidly lively on the palate. A fleshy yet fresh aftertaste.