Domaine Paul Mas AOP Languedoc Rouge Reserve

Destemming, separated vinification for each variety. Fermentation at 25°C. 8 to 12 days with skin contact for the Carignan and Syrah, 10 to 18 days for the Grenache. We only use the free-run juice and the first press. This process is extremely geared to a maximum fruit, aromas and softness preservation, while using only natural and mechanical process. Blending is done in November; the wine is then aged in stainless steel vats for 60% of the blend. And in French and American oak barrels for 40% of the blend for at least 4 months before being bottled.

Light garnet red color with purple tints. Complex nose with plum, raspberry and garrigue notes evolving towards soft spices aromas. The palate is fruity, rich and round. Smooth and well-balanced finishing on fresh liquorice notes.

At 17° C, it will suit perfectly all white meat dishes, grilled meat, guinea fowl with fresh thyme, Spanish tapas, brochettes with aromatic herbs, soft and medium strength cheeses.