Presentation
Presentation
Paul Mas wines are the result of a symbiotic harmony between an extraordinary region for producing wines, a passion for the vineyard, a respect for the grapes during vinification, and a great blending and aging knowledge: the Paul Mas style.
Terroir
Terroir: clay and limestone with gravel
Vineyard: 15 to 25 years old
Pruning: Cordon de Royat
Density of plantation: 4400 plants/hectare
Harvest: late for Chardonnay, night mechanics for Viognier and Muscat
Average yield: 51hl/ha
Altitude: 80-120 meters
Climate: Mediterranean
Vineyard: 15 to 25 years old
Pruning: Cordon de Royat
Density of plantation: 4400 plants/hectare
Harvest: late for Chardonnay, night mechanics for Viognier and Muscat
Average yield: 51hl/ha
Altitude: 80-120 meters
Climate: Mediterranean
Winemaking
Destemming of the grapes, maceration without skin contact. Pneumatic press (free run juice), racking at 10°C to clarify the wine, filtration of racking and reassembly with clean juice, fermentation at 16°C for 17 days with selected yeasts. The fermentation of chardonnay is stopped at a 13% vol with 36 grams of residual sugar. The wine is preserved from contact with oxygen throughout the process.
Ageing
After blending, the wine is aged in stainless steel tanks on the lees for 4 months.
Varietals
Chardonnay : 80%
Viognier : 17%
Muscat blanc à petits grains : 3%
Viognier : 17%
Muscat blanc à petits grains : 3%
Specifications
Alcohol content : 12.5 % vol.
Residual Sugar : 15 g/l
pH : 3.4
Total acidity : 3.5 g/l
Ingredients & nutrition ›
Advice
Visual appearance
Very bright yellow with yellow straw hues.
At nose
Complex with aromas of lemon, dried apricots with light smoky notes.
On the palate
Rich, soft, and slightly sweet. Very aromatic.
Food pairings
Best served at 10-12°C with seafood and fish dishes, curry, white meats, fresh blue cheeses, tarts, and fruit desserts. This wine will also be very enjoyable alone as a relaxing drink.
