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 has a long ageing potential but is drinking well now. Perfect with complex dishes such as red meat, game (especially venison and wild-boar) and cheeses.
To see the winemaker's notes on this wine, please click on the blue link below.
Mas de Daumas Gassac Red 2010 - fiche technique