Cremant de Limoux Brut
Jean-Claude Mas, first-generation winemaker, fourth generation grape grower, and owner of Les Domaines Paul Mas, is a leader in fine winemaking in the Languedoc region of Southern France. Since taking the helm of the family winery in 2000, he has prioritized sourcing the highest quality grapes from twelve privately-owned estates and premier growers in the Languedoc to make wines of authenticity and refinement. The result is a collection of charming wines that burst forward with the warmth and stunning beauty of the region. Chateau Paul Mas is located between Pézenas and Montpellier, 10 km from the Mediterranean. The vineyards cover 162 hectares across the Languedoc, Languedoc Pézenas, Grés de Montpellier and Pays d’Oc appellations. These sites also provide the fruit for the Paul Mas Réserve line of wines. The vines are grown in an exceptional setting, surrounded by olive trees, pine forests, oak trees, and orchards–they enjoy exposure from the north, south, and west, and are cooled by the Mistral and Tramontane winds. The grapes are heavily influenced by the gravelly clay and limestone soils on the hillsides of the Herault valley, and the chalky, fossil-rich soils on the hills of the Thau marshes. The vines are grown using sustainable viticulture practices, with portions of the vineyards being organic or certified Terra Vitis.
Limpid yellow with consistent bubbles. The nose has intense and refined aromas of honey and flowers with layered citrus. On the palate it is a very good balance of fruit and acidity with a lengthy finish. It is a great wine as an aperitif or accompaniment with a meal.
Vines are planted on clay and limestone soils at an elevation of 820 to 920 feet above sea level.
Entire bunches are pressed with the pneumatic press. Racking at low temperature (8°C). Fermentation under controlled temperature (18°C). Traditional method: first fermentation in vats then bottle fermentation follows (second fermentation).
Bottles are stored for at least 15 months on racks in air-conditioned cellars. Then, disgorging is done 3 months before launching with liqueur d’expédition addition and final cork closure.