Description

Soir à Pressoir du Mas du Chêne

is a unique blend of Carignan

, pressed directly, and Grenache

, subjected to carbonic maceration. The terroir consists of rounded pebbles on clay. This is the final year of the transition to organic farming.

50% Carignan

• Cold pre-fermentation (48 hours at 5 degrees)
• Low pressure to avoid vegetal notes
• 100% stainless steel vats
• No sulphites added
• Racking after malolactic fermentation

50% Grenache

• Cold pre-fermentation (48 hours at 5 degrees)
• Carbonic maceration (whole bunches)
• 10 days without pumping over

• Racking after malolactic fermentation

Blending followed by brief ageing for a few months

• 50% aged in vats
• 1 x 300-litre barrel
• 3 x 228-litre barrels

The estate

Le Mas du Chêne comprises 64 hectares in a single block surrounding the farm buildings. It is situated to the south of the Costières de Nîmes appellation area. The vineyard covers 50 hectares; the remaining 14 hectares consist of woodland, olive groves and hedgerows. These contribute to the balance of the landscape and biodiversity, as do the fallow fields. The terroir consists of rounded Villafranchian pebbles. These allow rainwater to seep into the layer of stones and collect in the gullies of the underlying terrain. They thus form a discontinuous water table that provides the vines with a regular supply of water, thereby preventing summer drought. The vineyard boasts a wide variety of grape varieties, enabling the production of numerous single-varietal wines.

What to eat with a Soir à Pressoir from Mas du Chêne?

• Aperitif
• Small Pézenas pâtés
• Simple grilled veal
• Chicken skewers
• Warm tandoori chicken salad.