Domaines Paul Mas aims to remove sulphur by 2020

By Jo Gilbert

Published: 04 May, 2016

Over the past year, Domaines Paul Mas has succeeded in fermenting without using any SO2 until right at the end of the vinification process.

But the Languedoc producer's aim is to cut all sulphur from their products by 2020, following a growing consumer demand for less processed consumables.

At the LWF today (Wednesday), Jean-Claude Mas said his goal was to head towards organic methods and cut sulphur across the 11 Domaines Paul Mas estates over the next four years.

He said: "We want to remove all the sulphur and we're not going to replace it with anything - we don't need to."

Over the past five years, Domaines Paul Mas has vinified and half of its total white wine volume and between 25 and 30% of its red.

"The results are particularly good with Sauvignon Blanc and Chardonnay, which are full of intense, powerful aromas," Mas explained.

"We have been experimenting in with this technique in our different estates and with different grape varieties and the results are convincing: the cuvées without sulphur taste far better than those to which sulphur has been used through the fermentation process."

He added that they will continue with this technique until all their wines are sulphur-free.

They have also increased their production of wines with no added sulphur.

In 2014, they produced the Cuvée Secrete, a blend of Merlot and Chardonnay with no added sulphur.

The winery is gearing up to launch its Le Berceau Frisant Piquepoul-Chardonnay NV and Paul Mas Grande Reserve Chardonnay Methode Tradionnelle in 19 Majestic stores across the UK.

It is also due to launch two single-grape varietals, the Cuvée Secrete Pinot Noir Methode Traditionnelle NV and the Cote Mas Sparkling Gewürztraminer.

Domaine Paul Mas is one of France's largest privately-owned wineries outside of Champagne.

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