List of products by manufacturer Mas Lumen

Pascal began his professional life by observing nature and enclosing it in his photographic box. Initiation with the greatest photographers, studies of art history, museum guard at the Louvre, he has done everything possible to develop his gaze as well as possible to transmit it through the lens. Many trips to South America and Asia then allowed him to discover new horizons and approach other cultures. In 1989, he collaborated with the Image Bank agency and drew on American professionalism. At the same time, the revelation of a great wine opens up a new world of sensations that he wants to explore. He continues to taste and develop his knowledge of wine and winegrowers. Case in hand, he travels the French vineyards, meets and observes: Jacques Raynaud (in Châteauneuf-du-Pape), his terroir, his old cellar and his unforgettable wine; Coche Dury (in Meursault) so difficult to photograph, its perfectionism, its integrity and whose wine reveals unequaled aromas; Henry Jayer (in Vosne-Romanée), Marcel Guigal (in Ampuis), Didier Daguenneau (in Pouilly / Loire), Didier Barral (in Faugères) and many others.

Little by little, the desire to become a winegrower is essential. He leaves Paris and deploys his energy to search for the terroir of his dreams, while continuing his collaboration with specialized magazines: Wine Spectator, Revue du Vin de France, Gault & Millau… In 1997, during a report on the great winegrowers of Languedoc, he was seduced by the potential of this region, in full restructuring. He looks around Pézenas and sets his sights on Gabian. This Gabian terroir presents, in fact, a variety of schist and basalt soils well suited to the cultivation of quality vines.

Pascal decided to set up his small cellar in 2001. His practice and his analysis of large bottles - which are lacking in so many traditional winegrowers - compensate for a late approach to the vineyard and to winemaking. Pascal is carrying out the restructuring of a cellar in the village of Gabian where he installs, with the perfectionism we recognize in him, efficient vats and vinification equipment. He applies the lessons learned at Pézenas (Professional Agricultural Certificate) and supplemented by the precious advice of his winegrower friends. He pruned short, worked the soil and began to implement his “nature” theories for the management of the vines and respect for the environment. Observation of the winegrowers enabled him to define the methods of vinification and the adequate organization of the winery. Plot-based vinification allows him to master, on his own, the production processes in small containers (stainless steel vats, 5 hectoliters half-barrels). Everything must be impeccable: no leaves, no damaged grapes, not the slightest juice in the bottom of the crates. Slow maceration reveals incredible fruit aromas, fermentation in barrels gives a woody wine structure without excessive aromas.

The flesh, finesse and impeccable fruit of its reds reflect a great rigor in the development of the wines, where the expression of the fresh lands of schist and basalt takes precedence, in the spirit of the best faugères. Its pure terret white wine, a forgotten local grape, is a marvel that slowly evolves in the bottle. Pascal produces “natural” wines with a very strong personality.