Classique Vermentino / Sauvignon Blanc IGP - Domaine Paul Mas

The Classique Vermentino from the wine-growing region of the Languedoc appears in the glass in bright light yellow. This wine also shows greenish yellow reflections in the center. To the nose, this Domaine Paul Mas white wine presents all sorts of grapefruit, lime, pink grapefruit, physalis and orange. As if that wasn't already impressive, the stainless steel aging adds oriental spices, gingerbread spice and cinnamon.

This dry white wine from Domaine Paul Mas is ideal for wine drinkers who like it absolutely dry. The Classique Vermentino IGP already comes quite close to this, it was vinified with exceptionally little residual sugar. Balanced and multifaceted, this dense and fleshy white wine presents itself on the palate. The final of this ripe white wine from the Languedoc wine region finally captivates with good reverberation.

Vinification of the Domaine Paul Mas Classique Vermentino

This balanced white wine from France is made from the Vermentino grape variety. The grapes grow under optimal conditions in the Languedoc. Here, the vines dig their roots deep into soils of sedimentary and weathered rock. Of course, the Classique Vermentino IGP is also determined by the climate and viticultural style of Pézena. This French wine can be described as an Old World wine in the best sense of the word, with an exceptionally impressive presentation. The grapes for this white wine from France, after ensuring optimal ripeness, are harvested exclusively by hand. After the harvest, the grapes immediately enter the press house. Here they are sorted and carefully broken up. Fermentation follows in stainless steel tanks at controlled temperatures. After the end of fermentation, the Vermentino Pays d'Oc can continue to harmonize on the fine lees for a few months.

Food recommendation for the Domaine Paul Mas Classique Vermentino

This French white wine is best enjoyed moderately chilled at 11 - 13°C. It is perfect as an accompaniment to roast trout with ginger pear, omelet with salmon and fennel or asparagus salad with quinoa.

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