Domaine Mas Nuy is one of the little gems in the prized appellation of Faugères. Tucked away in the bushy hillsides around the medieval town of Faugères, the Mas Nuy vineyards have a particular ‘Terroir’. The owner and winemaker Pierre Urbain is a Belgian surgeon who fell madly in love with this piece of the planet. The soil is extraordinary with Schiste (brown and grey slate). This soil type delivers nice freshness in the wines with lots of minerality and acidity. Many of the vineyards have some altitude allowing a longer ripening time for the fruit. As we say “Time on the vine makes fine wine!” The soils and altitude keep the wines ‘alive’ in your mouth and won’t tire you!   Leaving a half full bottle of wine at the end of the evening won’t be a problem here…

La Catieda is Pierre’s top-cuvée white. Hand picked grapes are carefully selected and sorted, only the best of the best will end up in the pneumatic press. The whole bunches will be pressed to extract the juice in a gentle way, no force. The juice of both varietals ferments separately on the lees (the yeast is called lees when it stops fermenting) before the wines are aged in beautiful Stockinger oak barrels (30%, the Rousssane) and stainless steel tanks (70%, the Grenache Blanc). The final blend is done after both wines are ready. Result? One and one can be three! This is a complex, gastronomic wine with many faces. It starts with exotic fruit like pineapple and banana followed by more soft citrus fruit. The wine has a lovely mouth feel with a long, subtle aftertaste.  Drink this wine at your dinner table with grilled fish, poultry or hard cheeses. I would suggest a serving temperature around 10-12 degrees Celsius (50-55 F) to reveal all the detail in this wine, so not direct from your fridge, much too cold!