Paul Mas, Réserve, Cabernet Sauvignon, La Forge Vineyard, IGP Pays d'Oc, Rouge

The legend of Vinus, the Heron, started on the Hérault riverbanks, at the foot of Château Paul Mas in Pézenas. Languedoc Grands Crus and Grands vins, from our vineyards in Pézenas or Montagnac, at the Nicole Estate, make up this range, which is complemented by varietal wines with distinct character. Château Paul Mas is made of 2 Estates: the Castle and a 25-ha vineyard in Conas, near Pézenas, the cellar and an 80-ha vineyard in Nicole, near Montagnac. This is where we produce the cuvées Château Paul Mas, Vinus, Vignes de Nicole, Paul mas Estate and Paul Mas. Our labels feature Vinus the heron in front of the Conas castle. The Paul Mas Estate range is composed of wines that come from the different vineyards and estates that make up the Paul Mas Domaines: Ceyras, St Hilaire, Montagnac, Pézenas, Malras.

Soil: limestone and chalk with gravels
Age of the vineyard: 25 to 35-year-old vines
Pruning: Guyot simple
Density of planting: 4400 plants/ha.
Harvest: mechanical at night.
Average yield: 55 hl/ha
Elevation: 200-250m
Climate: Mediterranean with strong oceanic influences

Destemming and pre-fermentation maceration at 8 ° C, for 36 hours. The fermentation takes place in concrete or stainless-steel tanks and lasts between 5 and 7 days, at 28 ° C maximum. Then, the wine macerates for 12 days with stirring and / or daily load shedding. After maceration, the press cap is pressed. The first presses are added to the wine of gout. Before the malolactic fermentation, the wine is put in oak barrels.

6 months at 70% in American oak barrel and 30% in French oak barrel.