Mas Conscience La Petite Prise De...

  • Appellation : AOP LANGUEDOC
  • Vintage : 2013
  • Grape varieties : Syrah 50%, Grenache 50%.
  • Ageing potential : 3 à 5 Ans.
  • Maturing wine : 6 mois en cuves béton.
  • Cultivation method : En conversion en Biodynamie.
  • Service temperature : 14° à 16°C.
  • Suggesties / Food pairing : Un poisson noble à chair ferme, de mer ou d'eau douce (sole, bar, saint-pierre, cabillaud, saumon, omble chevalier, truite). Une viande rouge de goût aux saveurs puissantes (agneau, pigeon, autruche, mouton). Un gibier à plumes ou à poils.
  • Capacity : 0,75 cl
  • Alcohol Degree : 13%.
  • Age of Vines : Jeunes vignes du domaine (2003).
  • Soils : Galets roulés sur sol limoneux, éboulis calcaires.
  • Winemaking : Vinification et élevage cuve béton.
  • Color : Red
  • Type : Wine

Mas Conscience

It was in his native village in which he grew up as Laurent Vidal decided to grow grapes. The locals know Saint Jean de Fos to be a village of potters, but the terroir of the Terrasses du Larzac the clay-limestone soils are also able to also give great wines.
Historically, the monks of the Abbey of Saint Guilhem the Desert, passing in the village for alms, and asked the villagers to give according to their conscience. The wine and olive oil were the most common offerings, they were then transported by mule in jars, which will over time the name of "conscience." Today mullet and consciousness are the symbols of Mas Conscience.
Cultural methods are those of Mas Conscience of biodynamics: ad hoc preparations, half-dose treatment, sprays nettle teas and plant manure. This philosophy continues in the cellar: reception gravity indigenous yeast, no fining or filtration (except for white), light sulfitation setting.
The Conscience Mas we offer local wines closer to nature.

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