Paul Mas Vermentino 2023

Colour: pale lemon with shiny golden hues. Nose: light, elegant and fresh, with notes of clementine and kiwi. Palate: fresh, smooth, superb minerality, flavours of the nose found in the mouth (clementine).

Soil: gravelly clay and Limestone soils Age of the vineyard: 22-year-old vines Pruning: Cordon de Royat Density of planting: 4400 plants/ha Harvest: mechanical at night. Average yield: 60 hl/ha Elevation: 100-180m Climate: Mediterranean with oceanic influence

Soil: gravelly clay and Limestone soils Age of the vineyard: 22-year-old vines Pruning: Cordon de Royat Density of planting: 4400 plants/ha Harvest: mechanical at night. Average yield: 60 hl/ha Elevation: 100-180m Climate: Mediterranean with oceanic influence

Careful selection of the best grapes after a mechanical harvest. After destemming of the harvest, a pneumatic pressuring without nitrogen takes place in order to retain the must of the first pressing only. Settling at 10°C. Fermentation at 16°C with selected yeasts for 2 weeks.

Ageing: on lees for two months, in stainless steel vats. Cellaring: to consume within 2 years.

Ideal served at 9/10°C with a scallop’s carpaccio citrus dressing, seafood salads, goat cheese or oysters