Gaillac Methode Ancestrale Mauzac Brut

Winemaker

Nicolas Hirissou

Appellation

AOP Gaillac

Varieties

Mauzac

Viticulture

5500 vines/hectare. 40 hectoliters produced per hectare. Organic vineyard practices with hand harvest. The winery is currently undergoing the 3 year process of becoming certified Agriculture Biologique.

Terroir

Vineyards sit on a hill of 100% limestone

Ratings & Reviews

Vineyard

Located on both banks of the Tarn, surrounding the historical town of Gaillac, the 38 hectares of the Domaine duMoulin combine two soils of high quality and original vines. The advantageous combination of the two lands produces both fat and fruity wines on clay-limestone soils, and finessed and tannic wines produced on gravelly soil. Great care is taken to work the soil and vine management in a reasoned way out of respect for nature. Thus, the constant search for balance allows the winery to bring a harvest of quality. A strict control of yields, 40 to 45 hectoliters per hectare, and even 25 hectoliters for red wine Florentin, followed by individual fermentation per plot, brings character to each finished wine.

Vinification

The wine is fermented in the ancestral method of sparkling wine, so there is no dosage at any time. Fermentation begins in tank and once the wine reaches the desired alcohol level, the temperature of the tank is dropped down very quickly so that the yeasts "sleep," but do not die off. The wine is then bottled and capped and the temperature of the bottles is raised to 11 degrees Celcius. This causes the yeasts to wake up and continue fermenting, which produces gas & bubbles inside the bottle, but only with a single fermentation process. 1300 cases produced.

Aging

The wine ages for 4 months in bottle.

Features

Natural