The story of Mas de Daumas Gassac began in 1971, when Véronique and Aimé Guibert discovered an abandoned farmhouse in the Gassac valley and launched a winegrowing adventure inspired by the monks of Aniane. Their sons — Samuel, Gaël, Amélien, Roman and Basile — now carry the estate forward, upholding core values of respect for nature, purity of terroir expression, and harmony with the valley’s unique ecosystem. Since planting non‑clonal Cabernet Sauvignon in 1972 and gaining early acclaim in the 1980s, Mas de Daumas Gassac has remained committed to crafting authentic, complex wines shaped by the wild Mediterranean garrigue, where each small vineyard clearing forms part of a living, balanced biotope.

Winemaking

Charmat Naturelle method — no added sugar or yeast. The grapes are hand‑harvested and gently pressed. Alcoholic fermentation begins naturally thanks to indigenous yeasts on the grape skins. Before fermentation is complete, the wine is transferred into a sealed pressurised tank (Charmat). The natural CO₂ produced at the end of fermentation remains trapped in the wine, creating a fine, elegant bubble with no added sugar or yeast. Filtered and bottled under pressure, the result is an Extra Brut with vibrant fruit and total purity.

Serving Suggestion

Best enjoyed young — within 2 years — when the fruit is still lively. Serve well‑chilled, between 4–6°C, ideally in a flute. If the bottle warms too quickly, place it in an ice bucket for about 30 minutes.

Food pairings

Exquisite as an aperitif — delicious on its own. Also pairs beautifully with: salmon tartare, fresh goat‑cheese bites, desserts such as pavlova, fruit salad, or strawberry tart.