Mas de Daumas Gassac

The terroir of Mas de Daumas Gassac, similar to the best parts of Burgundy, was rediscovered in 1971 by Henri Enjalbert, Professor of Geology at Bordeaux University, who considered the Gassac valley to be “the ideal and unique terroir to produce a Grand Vin”.
At the domaine, the wine is conceived following the old European tradition. Only the fruits in perfect condition are carefully
hand-picked and manually sorted reach the fermentation vats. The
Gassac valley’s cool microclimate provides a natural acidity and balance enabling the wine to age for decades.
Within half a century, Mas de Daumas Gassac has reached the rare status of “cult wine” that is only granted to a few exceptional estates.

Producer’s items

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