Paul Mas Chateau de Belluguette Languedoc Blanc is a dry white wine with aromas of peaches and almond blossom. This blend of Grenache Blanc, Vermentino, Roussanne, and Viognier offers a rich but dry finish. Serve chilled with seafood, fish, goat cheese, or fruit desserts.
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Paul Mas wines are the result of symbiotic harmony between an extraordinary region for producing wines, passion for the vineyard, respect for the grapes during vinification, and great blending and ageing knowledge: the Paul Mas style. The legend of Vinus, the Heron, started on the Hérault Riverbanks, at the foot of Château Paul Mas in Pézenas. Languedoc Grands Crus and Grands vins, from our vineyards in Pézenas or Montagnac, at the Nicole Estate, make up this range, which also includes varietal wines with distinct character. Château Paul Mas is made of 3 Estates: the Castle and a 25-ha vineyard in Conas, near Pézenas, the cellar and a 80-ha vineyard in Nicole, near Montagnac (where we produce the Clos des Mures), and 40 ha in Caux. Our labels feature Vinus the heron in front of the Conas castle
| Attribute | Value |
|---|---|
| Country of origin | France |
| Package type | Bottle |
| Recycling information | Glass |
| Allergen Information | Contains Sulfites |
| Brand | Paul Mas |
| Grape variety | 45% Grenache Blanc, 30% Vermentino, 15% Roussanne, 10% Viognier |
| Tasting notes | A medley of peaches with soft pears and almond blossom. Rich but dry. |
| Alcohol by volume | 13.5% |
| Producer | Paul Mas |
| Serving suggestions | Serve with seafood, fish, white meat, goats cheese, tarts and fruit desserts, or just enjoy on its own! |
| Winemaker | Jean Claude Mas |
In 20 years, Jean-Claude Mas has become a reference for South of France wines. Old World wines with New World attitude is the essence of our character. Jean-Claude Mas is the owner and winemaker. The 15 Estates cover over 850 hectares and 40 varieties.. Our branded wines are made with grapes from our partner winegrowers, which represent 1500 ha of vineyards. This is how we can produce authentic and affordable great wines, what we claim to be an everyday luxury!
Grape destemming. Separate vinification for each grape variety. Racking at 10°C. a) The Viognier, and Roussanne are first fermented in stainless still vats and then in new barrels. b) The Vermentino and Grenache have been vinified in stainless steel. Fermentation lasted for 20 days at 16°C
