Mas de Daumas Gassac
Moulin de Gassac, Folie de Gassac, Pet' Nat
About this winery
In 1970, Aimé Guibert ventured into the hinterland of the Hérault region in search of a unique terroir and fell under the spell of an old farmhouse and its ancestral mill. Owned by the Daumas family, the estate is nestled in a magnificent valley crossed by the Gassac River. This historic site, notably marked by the Moulin de Gassac — a former water mill and a witness to the region’s agricultural past — became the birthplace of Mas de Daumas Gassac. The first vintage was produced in...
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Product notes
Grown on clay-limestone soils typical of the hills around Villeveyrac, Folie de Gassac Pet’ Nat reflects the character of its Mediterranean terroir: natural freshness, a light structure, and subtle minerality. These living soils allow the grape varieties used (often local or heirloom varieties) to express vibrant aromas while maintaining lively acidity. The first fermentation takes place in stainless steel tanks with temperature control to preserve the primary aromas, while the secondary fermentation (“prise de mousse”) occurs at low temperature (18–20 °C) in pressurized tanks, producing a fine, delicate bubble at a gentle pressure of 2.5 bars. A vibrant, easy-drinking wine that speaks directly of its environment.
Production notes
First fermentation takes place in stainless steel tanks with temperature control to preserve the delicate primary aromas of the Chardonnay. A light aging on fine lees follows to enhance the wine’s structure and the base bubble. Then, the secondary fermentation (prise de mousse) occurs in pressurized tanks at 18–20°C to develop a fine texture and achieve aromatic depth, reaching a pressure of 2.5 bars.
Tasting notes
Pleasant notes of fresh white flowers, typical of Chardonnay, accompanied by enticing aromas of white-fleshed fruits such as pear and green apple. On the palate, it offers lively, dancing freshness supported by beautiful tension. The wine opens with a burst of grapefruit zest, a hint of lime, and a subtle touch of minerality on the finish. The bubbles are fine and elegant, bringing lightness and finesse. Perfect as an aperitif or paired with seafood, sashimi, or fresh cheeses. Serve well chilled, between 6 and 8 °C, to fully appreciate its vibrancy and aromatic precision.