Moulin de Gassac "Le Masoulier" 2015

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Moulin de Gassac "Le Masoulier" 2015

VDP Herault/IGP Hte Val Gassac White | 13°

Ref : 472868

5, 60
4.60 4, 60

Bottle 75 cL

i.e. 6.10 € / liter

1  product(s) soldsince yesterday

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  • Keeping level Ready to drink
  • Service temperature
  • Grapes Sauvignon
    White Terret
    Grenache blanc

Our food and wine pairings

  • Charcuterie
  • Grilled Fish
  • Soft cheese

Our oenologists' opinion

Fruity and crisp

Its light straw color offers a fresh nose of acacia, white fruit and minty notes. On the palate, this wine is balanced and nervous with a beautiful tension.

Light Straw


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Do you know ?

The Gassac Valley is characterized by a cold microclimate that is conducive to the vines’ development.

Domain and appellation

  • Moulin de Gassac

    Created by the Guibert Family in the 70’s, this Gassac Valley’s domain emerged under the direction of some of the most prominent specialists such as Henry Enhalbert or Emile Peynaud.


    • Terroir: The Mas de Daumas Gassac vines lay on red glacial deposits. Deep, well-drained, poor in hummus and rich in mineral elements, this soil has many assets.


    • Viticulture: The implementation of organic viticultural practices and a deep respect of the surrounding vines’ ecosystem both contribute to the production of highly qualitative wines.
  • Main grape
    Grenache blanc

  • Grapes Sauvignon, White Terret, Grenache blanc
  • Grapes
    • Sauvignon : 30%
    • White Terret : 30%
    • Grenache blanc : 40%

Your cellarman's advice

Further information