Mad Med
A new project from the owner of Domaine de la Mongestine, Harry Gozlan, and its winemaker, Maxime Gamard, Harry & Max is dedicated to the expansion of minimal intervention into new packaging alternatives. Sourcing grapes from vineyards in organic conversion in Provence, Max employs the same winemaking techniques he uses at Mongestine to produce bright, fresh, and fruity wines with little to no sulfur. Canned in 250ml, the Mad Med line of can represents excellent quality, value, and environmental stewardship.
La Bulle, Vin de France
90% Syrah and 10% macerated Vermentino. Native yeast ferments in stainless steel with indigenous yeasts, no enzymes or fining or filtration. Carbonated at canning with 5g/l C02.
90% Syrah and 10% macerated Vermentino. Native yeast ferments in stainless steel with indigenous yeasts, no enzymes or fining or filtration. Carbonated at canning with 5g/l C02.
Le Rosé, Vin de France
50% Grenache, 40% Syrah and 10% Vermentino. Native yeast ferments in stainless steel with indigenous yeasts, no enzymes or fining or filtration.
50% Grenache, 40% Syrah and 10% Vermentino. Native yeast ferments in stainless steel with indigenous yeasts, no enzymes or fining or filtration.
L'Orange, Vin de France
100% Vermentino, destemmed and macerated in infusion for 4 weeks. Native yeast ferments in stainless steel with indigenous yeasts, no enzymes or fining or filtration.
100% Vermentino, destemmed and macerated in infusion for 4 weeks. Native yeast ferments in stainless steel with indigenous yeasts, no enzymes or fining or filtration.
Le Rouge, Vin de France
50% Grenache and 50% Vermentino, destemmed, co-fermented and macerated in infusion for 3 weeks. Native yeast ferments in stainless steel with indigenous yeasts, no enzymes or fining or filtration.
50% Grenache and 50% Vermentino, destemmed, co-fermented and macerated in infusion for 3 weeks. Native yeast ferments in stainless steel with indigenous yeasts, no enzymes or fining or filtration.