The cellars at Mas de Daumas Gassac were formed in the foundations of a Gallo-Roman mill; they now house 400 Merrain oak Bordeaux and Burgundy barrels; one in seven is replaced each year. There are two cold water springs under the cellar’s floor, nature’s own air conditioning system, which slows the alcohol fermentation down to between 8 – 10 days. This slow process means the complex savours have time to develop, something that doesn’t happen with modern high-tech fermentation. As they say at the winery: "Wisdom needs time to develop, so do a wealth of flavours!"
Chemical fertilisers and synthetic matter have no place at Daumas Gassac. They only use compost based on manure produced by ewes from the Larzac
This wine is packed with peppery spice, juicy dark berry fruit and fine tannins. Enjoy with lamb tagine or roast guinea fowl; will keep to 2020+.
To see the winemaker's notes on this wine, please click on the blue link below.
Mas de Daumas Gassac Red 2012 - fiche technique