Moulin de Gassac Guilhem Blanc
DENOMINATION: IGP Pays d'Hérault
TYPE OF SOIL: Clay and limestone terroir close to the Thau Lagoon.
GRAPE VARIETIES: 40% Grenache Blanc, 30% Sauvignon Blanc, 30% Terret Blanc.
VINIFICATION: 100% De-Stemmed. Slow maceration with skin contact during 2 to 3 hours in refrigerated tank. Under controlled temperature between 16°C and 21°C.
TOTAL PRODUCTION: 150 000 bottles.
MATURING: Between 5 to 6 months in stainless steel tank.
YIELD: 65 hl/ha.
ALCOHOL BY VOL.: 12 % Vol.