Mas de Daumas Gassac

Itriocerita

Best decanted 2 hours before the meal, with the stopper in place. A wine for Autumn and Winter meals of roasts, wild mushrooms, rich stews. Serve between 18°C and 20°C.

Technical sheet

Name of the wine:
Itriocerita

Country / Région:
France/Languedoc.

Appellation:
IGP Pays d’Hérault.

Color:
Deep ruby red, with tile coloured glints.

Nose:
Expressive, complex, hints of crystallised ripe blackcurrants and fruit in alcohol. Aromas of nut and vanilla.

Palate:
Opens with very ripe red berries; rounded and warm with silky tannins. Underpinned with toasty hints.

Finish:
Good structure and balance, with very marked tannins. Virile, rustic character, thoroughly agreeable.

Terroir
Terroir de Villeveyrac.

Soil type:
Jurassic limestone slopes for Syrah; lime sandstone and Rognacien marl slopes for Cabernet; essentially arid terroirs with strong character.

Grape varieties:
60% Cabernet Sauvignon, 40% Syrah.

Vinification:
Slow Medoc maceration (around 20 days), at 28°C–33°C for the Cabernet grapes. Carbonic maceration for the Syrah with 8 to 10 days in vats. No filtration.

Maturing:
Cabernet Sauvignon matured in “Merrain” oak casks for 8 to 9 months.

Yield:
45 – 50 hl/ha

Alcohol:
14% Vol.

Itriocerita

Technical sheet

Tasting Hints

Food & wine

Itriocerita

Technical sheet

Tasting Hints

Food & wine

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