€9.80

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Grenache 2025 - Sas Moulin De Gassac

The authentic fruity character of Languedoc!

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Grenache 2025 - Sas Moulin De Gassac
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Why do we love it?

Moulin de Gassac Grenache captures the authentic character of the Languedoc through one of the Mediterranean’s most emblematic grape varieties: Grenache. Bursting with strawberry fruit and subtle spice, this red wine practically shouts summer at the top of its lungs.

The Moulin de Gassac project was born from the vision of Aimé Guibert, founder of Mas de Daumas Gassac, to create high‑quality wines at accessible prices. Launched in the 1990s in close collaboration with local growers, the project set out to save precious Languedoc vineyards that were at risk of disappearing. An initiative that revealed authentic terroirs and breathed new life into the region.

With gentle extraction, fermentation and ageing in stainless steel tanks, the wine preserves the juicy, velvety character of Grenache. This is a red that almost commands you to drink it lightly chilled.

Tastes Like

On the nose, Moulin de Gassac Grenache offers aromas of ripe strawberry, red cherry and raspberry, with hints of white pepper and delicate herbal notes.

On the palate, it is light-bodied with rounded tannins and crisp acidity. Fresh red fruits mingle with crushed pepper and dried Mediterranean herbs.

Aroma
Body
Acidity
Aromas
Ripe strawberry, red cherry, raspberry, hints of white pepper, herbalism.
Technical stuff
Color Red
Type Dry
Year 2025
Alcohol 13%
Origin Languedoc-Roussillon, France
Variety Grenache
Bottle Size 750ml
Barrique -
Serving temperature 12°C
Aging 3 years
Closure Cork
Organic No
Mas de Daumas Gassac
Mas de Daumas Gassac is an iconic Languedoc winery in southern France, known as the “Grand Cru of Languedoc”. Founded in 1970 by Aimé Guibert, it is considered a pioneer in the production of high-quality wines outside the traditional regions of Burgundy and Bordeaux. Its wines, notably the iconic Daumas Gassac Rouge, are characterized by elegance, finesse and longevity, with a philosophy that combines organic farming and respect for the terroir.

PAIR IT

Ideal with pizza, pasta in tomato sauce, paella and charcuterie.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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Mas de Daumas Gassac

Grenache 2025 - Sas Moulin De Gassac

RED
€9.80
Aroma
Body
Acidity
Aromas
Ripe strawberry, red cherry, raspberry, hints of white pepper, herbalism.

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