Grapes undergo fermentation in stainless steel vats to create the base wine. After primary fermentation, “Liqueur de Tirage”, a blend of sugar and yeast, is added to the juice a few hours before bottling. A second fermentation then takes place in the bottle, which lasts about 3 weeks. The bottles are then gradually turned upside down in order to gather the lees in the neck of the bottle. After one year of ageing “sur pointe”, the bottles are chilled (to freeze the lees) and opened. The lees are expelled and the “Liqueur de Dosage” is added. The bottle is then sealed and released after twelve months of ageing.
JeanClaude Mas has blazed the trail for premium winemaking in the Languedoc region of the South of France. Since taking the helm of the centuriesold Domaines Paul Mas in 2000 his driving mission has been to use only premium quality grapes to craft superior wines with a modern New World flair.