Maturing wine : En cuve et en fûts sur lies fines avec quelques bâtonnages.
Cultivation method : Traditionnelle.
Service temperature : 8°C.
Suggesties / Food pairing : Gambas, Saint-Jacques, saumons, quenelles de brochet, lotte en soupière, pintade à la crème, poulet aux écrevisses, blanquette de veau aux pleurotes, fromage de chèvre affiné.
Capacity : 0,75 cl
Alcohol Degree : 13%.
Age of Vines : Vignes de 110 ans.
Soils : Marsanne, Roussanne, Grenache Bourboulenc et Viognier plantés en 1993 sur plateau calcaire à 300 m d'altitude aux sols filtrants, favorable à une acidité équilibrée et à l'expression aromatique. Clairette : plantée en 2010 sur sol argilo-calcaire.
Yield : 25 à 30 hl/ha.
Winemaking : Pressés directement, débourbés. La fermentation s’effectuée une partie en fûts (50% ) : barriques et demi-muids de un à plusieurs vins et une partie en cuve (50%) .
The history of Mas Champart began in 1976 when Isabelle and Mathieu Champart are getting into the wine adventure that will change their lives. Champagne and Paris respectively of origin, they progressively redeem old vines and Terroirs abandonment, they overhaul and whose harvest is made into wine cooperative. Attracted more by the vine and wine, Isabelle drops his job to train for viticulture and oenology. The Champart make wine for the first time their own wine in 1988. The wines of Mas Champart are there to convey everything that makes the interest of our varieties and terroirs. Covering an area of 25 hectares including 16 vineyards, Mas Champart is between 210 and 300m above sea level. Of these 16 hectares, 4 still go to the wine cooperative of Saint Chinian and the remaining 12 are vinified by Isabelle and Mathieu. Mainly in AOC Saint-Chinian, different wines of Mas Champart each have their own identity. Because of the great diversity in the types of soils of the appellation Saint Chinian (clay and limestone, marl, or simply calcareous soils), varietals Mas Champart prove in many ways on all Terroirs the Domain, and assembly of different parcels allows great complexity of flavors. The vineyard of Mas Champart is treated according to the principles of rational control by making use wherever possible organic. Mechanization is made very complicated by the terrain, much of the vineyards of Mas Champart are processed manually, and the harvest is also completely handmade. In the various plots Mas Champart the feet of Carignan, Syrah, Grenache, Cinsault, Mourvèdre alongside Roussanne, Marsanne and Bourboulenc. Mas Champart knew twenty-five produce quality vintages, with a regularity that made up the sample position in the region. Since their particular cellar passage, their expertise has earned them numerous commendations and citations remarks in the guides of reference both for individuals as among professionals. Today, we can say without hesitation that the Champart Mas is one of the Great Estates of Languedoc.