L'âme des pierres - Domaine du Mas des Armes - Maison Montagnac
L'âme des pierres - Domaine du Mas des Armes - Maison Montagnac
L'âme des pierres - Domaine du Mas des Armes - Maison Montagnac
L'âme des pierres - Domaine du Mas des Armes - Maison Montagnac

L’âme des pierres – Mas des Armes

IGP Hérault

Brillant colour with green lights. The nose is expressive and concentrated on peach, Roussilon apricot and lime notes.

Size: Bottle
Price Range
   Fiche technique

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Marc and Régis Puccini, farmers in soul (but in cultures far removed from the grapevine) and passionate in wine;started a nice adventure by taking over this vineyard, located on Aniane’s lands where hatch so much famous wines…

The two brothers, under modest manners, verily sometimes discreet, show a large ambition of excellence for their domain. Fifteen grape varieties make up the palette of “Mas des Armes” including 7 white grapes and 8 red grapes which, associated with the large diversity of soils can guarantee a large complexity of wines.

Couleur

White

Appellations

IGP Hérault

Sol

on yellow clay soils and the Sauvignon on alluvial deposit terraces.

Encépagement

Grenache blanc 40%, Roussanne 30%, Vermentino 20%, Sauvignon 10%

Vendanges

hand picking followed by destalking and a meticulous selection.

Vinification

Direct pressing, racking and cold fermentation.

Élevage

mainly in new oak barrels and for a small part in stainless steel vats. 3 to 6-month ageing on lees.

Prix Rang

€€€

Conditionnement

Bottle

In the tradition of the great white wines in the world, this wine to laydown releases its Mediterranean typicity. Its volume, fat and roundness are wellbalanced with the particular touch of freshness from Aniane.

Brillant colour with green lights. The nose is expressive and concentrated on peach, Roussilon apricot and lime notes. You will feel on the palate toasted aromas with an ample attack and a great length. It got a potential for ageing.

FOOD PAIRINGS

Grilled seabass with white butter sauce, shellfish in spicy sauce, all type of quenelle and poultry. The best partner: Crispy turbot with foie gras.

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