Le Blanc par Paul Mas is a very interesting blend of the Colombard, Macabeu, Sauvignon Blanc, Viognier, Pinot Gris and Vermentino grape. The different grape varieties are all vinified separately. The must ferments for 2 weeks in stainless steel tanks and then the wine rests for another 4 months on the lees. The result is an elegant, fruity and rich white wine.
75 in stock