MAS NEUF
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prestigious 5*
Peninsula Hotel in Hong Kong
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During the vinification process, particular attention is paid to monitoring of the fermentation temperatures and kinetics that are carried out by selected or wild yeasts. The fermentation equipment in the winery is a mixture of concrete, wood and stainless steel.
After manual harvesting, musts from the white grapes are obtained by direct pressing of the whole harvest and is vinified at 16-18°C, after cold settling. To preserve the natural liveliness of this dry white wine, malolactic fermentation is not sought after.
Traditional vinification of the red grapes is done on the destemmed and crushed harvest. After alcoholic fermentation at temperatures between and including 28 and 30°C. The length of maceration for extraction of the tannins is determined by tasting. The ageing in casks can take several months and gives and roundness and character to this vintage. |
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As regards vinification of the rosé, musts and juices are obtained by direct pressing and by bleeding respectively. Levels of destemming adjusted with care and low fermentation temperatures allow us to achieve a wine combining sensuous colour, soft structure and the aromas of the original white and red fruits.
| These Prestige blends are made using grapes from quality varieties resulting from strict block selection. These are sorted and harvested by hand. The musts intended for the Prestige white wines are put into barrels immediately after pressing and yeast is added. The temperature of the winery is kept at about 20°C. Regular stirring of the lees takes place over a period of several weeks will extract the roundness of the fine lees. After racking, the wines are again put into barrels for a minimum maturation period of 3 months. |
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After alcoholic fermentation, for the reds, maceration using grape-pomace in a full tank for a period of 2 to 3 weeks, allows for the soft extraction of tannins. After racking and being put into barrels, maturation is extended according to tasting results at between 8 and 12 months, interspersed with one to three rackings: the finished wine will be bottled without fining or filtering. Depending on each case, malolactic fermentation takes place in barrels or tanks.
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Maturation For the red as well as for the white, each grape variety is matured individually in barrel so as to adapt, to the best advantage, the length of maturation and the proportions of each grape variety. The Bordeaux barrels (225 litres) are the subject of careful and strict selection: French oak bought by the Châteaux in Bordeaux whilst still growing. These 12 to 18-month old barrels are perfect for preventing the wood overpowering the fruit. |
Luc Baudet CHÂTEAU MAS NEUF - 30600 GALLICIAN
Tel. : +33 (0)466 733 323 - Fax : +33 (0)466 733 349
