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-limestone soils from the cretaceous period. Rich in bauxite. 100% destemmed. Traditional vinification. Skin maceration for 8 to 10 days with daily pumping over. Ageing for 5 to 6 months in stainless steel tanks. Yield of 60 – 70 hl/ha.

Tasting notes

Deep sultry red colour. Fine aromas of summer berries with hints of spice. Well balanced, round, fruity on the palate – a friendly wine. Smooth and harmonious aftertaste with hints of roast coffee.Recommended serving temperature: 18° — 19°C

Food pairing

This wine goes well with winter soup with Morteau sausages, pizza with tomatoes and mozzarella, grills, steak tartare, Pavé of Charolais and Fried Foie Gras Rossini style, grilled beef steak, roastmeats, cheese board and farm Brie.