Languedoc-Roussillon – Grape Inside

White Wine | Paul Mas Sauvignon Blanc | Les Domaines Paul Mas

Sauvignon Blanc. Aged in barrels for 4 weeks, ready to drink. Destemmed grapes, no skin contact. The wine is fermented for 4 weeks with selected yeasts: 80% in stainless steel vats and 20% in American oak barrels. Lemon yellow color. Aromas of currant, exotic fruits like passion fruit, and citrus. Fresh with a long fruity finish. Can be enjoyed with fish and seafood, red meats, and even foie gras, blue cheeses, pastries, and fruit desserts. This wine is also recommended to be enjoyed on its own as a relaxing drink. Languedoc-Roussillon. Francia.

White Wine | Paul Mas Chardonnay | Les Domaines Paul Mas

Chardonnay. 100% Chardonnay, destemmed grapes, no skin contact. The wine is fermented for 4 weeks with selected yeasts: 80% in stainless steel vats and 20% in American oak barrels. Aged in barrels for 3 months. Bright yellow-gold color with yellow-straw highlights. Elegant with essence of pineapple, hazelnut, lime, quince aromas with vanilla, and notes of toasted bread. Rich and honeyed with very good acidity, long finish ending with notes of pineapple. Can be enjoyed with fish and seafood, red meats, and even foie gras, blue cheeses, pastries, and fruit desserts. This wine is also recommended to be enjoyed on its own as a relaxing drink. Languedoc-Roussillon. Francia.

Red Wine | Paul Mas Merlot | Les Domaines Paul Mas

Merlot. 100% Merlot, destemmed grapes with skin contact for 3 days at 10°C. Fermented with selected yeasts. Traditional maceration for 8 days, 20% of the blend is aged for 4 months in new American oak barrels and the rest in cement-lined or stainless steel vats. Purple color with ruby highlights. Complex with notes of mocha, plum, and blackberries. Broad and smooth with mature tannins, full-bodied, and a prolonged finish. Can be enjoyed with sausages, lamb, grilled or stewed veal, as well as medium-flavored cheeses. Languedoc-Roussillon. France.

Red Wine | Paul Mas Cabernet Sauvignon | Les Domaines Paul Mas

Cabernet Sauvignon. Destemmed grapes with daily pump-overs during fermentation. Four types of Cabernet Sauvignon are combined, with the best selected to be placed in stainless steel tanks for 4 months. Deep purple color with garnet-red highlights. Essence of plum and blackberries. Broad with soft tannins, flavors of ripe fruits on the mid-palate with good persistence and balanced acidity. Can be enjoyed with red meats, roasts, baked meats, stews, pasta, strong cheeses, and chocolate-based desserts. Languedoc-Roussillon. France.

Rosé Wine | Le Poussin Rose | Sacha Lichine

Grenache, Cinsault. Ready to drink. Pale pink and gray color. Floral aromas, lots of fruit. Soft tannins. Fresh, bold, lively, and smooth.Lively and smooth. Another option would be tuna fillet with black olives. Languedoc-Roussillon. France.

Red Wine | Paul Mas Estate Pinot Noir | Les Domaines Paul Mas

Pinot Moir. After malolactic fermentation, the wine ages in oak barrels for 5 months. A charming and bright pomegranate red flash. Very elegant with essence of red berries, strawberry, cherry, soft spice aromas with a hint of vanilla. Medium-bodied with soft tannins and good acidity that attest to its aging potential. It develops delicate aromas and has a long finish. It can be enjoyed with grilled food, meat such as lamb, veal, or pork, as well as with soft and aged cheeses. Languedoc-Roussillon. France.