Moulin de Gassac Guilhem Blanc

Moulin de Gassac Guilhem Blanc features sliced apple, dried herbs and mint, warm spice; medium-bodied with a supple, caressing texture.

Destemmed whole, given two or three hours of cold skin contact, fermented cool, and rested five to six months in stainless.

In 1970 Aimé Guibert — who ran a 300-year-old glove-making business in Millau — bought a derelict mas between Gignac and Aniane and turned it into Mas de Daumas Gassac, now one of the reference points of the Languedoc. Guilhem is the family's wider-vineyard range, made with grower partners across the Hérault and the same attention the flagship gets.

Food pairing: Grilled fish, shellfish, goat cheese with herbs, or anything dressed in good olive oil.