The history of the Mas de Daumas Gassac started when the owner’s parents bought an old farmhouse in Herault’s wild valleys and planted vines here. Aime and Veronique Guibert set up the winery in 1991. Four of their five sons work at the family estate now. Their sons carry forward the tradition and love for winemaking in the same way as their parents. Their wines are made to showcase the qualities of their terroir. Even though Aime died in 2016, his sons focus on continuing his impressive work by making elegant and fresh wines. Their wines are also exported to multiple countries in America and Asia. Underneath a Gallo-Roman mill lies their old cellar, where the vinification of their red and white wines takes place.
Their vineyards are on the northern slopes that do not receive much sunshine. The cool microclimate, along with favorable soil, helps to make wines with great finesse and complexion. There is a lot of respect for nature, and effort is made to use natural organic methods as much as possible. There is no use of chemical fertilizers or pesticides in their vineyards. The main grape varietals grown here are Cabernet Sauvignon, Cabernet Franc, Nebbiolo, Dolcetto, Petit Verdot, Pinot Noir, Malbec, Tannat, Chardonnay, Viognier, Petit Manseng, and Chenin Blanc. The best grapes are used to make their world-famous red, white, rose, sparkling, and dessert wines. Their traditional vinification methods allow the wines to fully express the qualities of the terroir and their hard work.