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    MAS HAUT-BUIS - Olivier Jeantet

    Mas Haut-Buis by Olivier Jeantet: a pioneer in Terrasses du Larzac.

    Olivier Jeantet et son Mas Haut-Buis
    Olivier Jeantet
    moved to Mas Haut-Buis in 1999. This pioneer quickly realized the benefits of altitude (650 m) for wines produced on this terroir of the Terrasses du Larzac.

    The 11 hectares of vines (grenache, carignan, syrah for reds and roussanne and chardonnay for whites) are ...

    Mas Haut-Buis by Olivier Jeantet: a pioneer in Terrasses du Larzac.

    Olivier Jeantet et son Mas Haut-Buis
    Olivier Jeantet
    moved to Mas Haut-Buis in 1999. This pioneer quickly realized the benefits of altitude (650 m) for wines produced on this terroir of the Terrasses du Larzac.

    The 11 hectares of vines (grenache, carignan, syrah for reds and roussanne and chardonnay for whites) are 60 years old on average and are entirely grown organic. All the best practices are applied to make fine Languedoc wines: among others, very low yields, no chemical treatments, hand harvest.

    The soil is made up of calcareous scree and the climate is marked by hot days, cold nights and a not inconsiderable rainfall. So many assets to produce fine wines. Vinification is based on the use of indigenous yeasts and finely extracted in truncated concrete tanks, with the sole objective to reach elegance and freshness. The wines, initially aged in barrels, are now more aged in half-muids and oak casks: experience has shown that these containers were more adapted to the style of Mas Haut-Buis. Neither sticking nor filtration disrupts the wine before it is bottled.

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    MAS HAUT-BUIS - Olivier Jeantet 

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    Showing 1 - 2 of 2 items