Mas Amiel comes from the name of an engineer who won 10 hectares of vines in 1816 during a card game. Protected to the north by the Corbières hills and to the south by the first slopes of the Pyrenees, Mas Amiel is located near the village of Maury and now spans 220 hectares, 152 of which are planted with vines. Truly part of the renaissance of the Maury appellation that saw winemakers invest to produce higher quality wines and become more ambitious in the sale of their wines. Since then, the vineyard was purchased by Olivier Decelle in 1999 (who also owns vineyards in Saint-Emilion and Fronsac), and it has continued to improve in quality. Dry wines have also made a comeback in Maury and at Mas Amiel (in which it played an important role), and the dry wines have since earned their own AOC and organic certification.
Mas Amiel is certified organic and is in the process of converting to biodynamic certification.


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This cuvée is a blend of different wines all aged for 30 years. The vines are exposed to the south and their soil is made up of schist and black marl. The harvests are manual and the bunches are destemmed once in the winery. The fortification is done with grape musts, and this means stopping the alcoholic fermentation in order to retain a certain amount of sugar before it turns into alcohol. After this, the wine is placed in glass carboys that are left outside for a year. The glass allows for both light and temperature to play a part in the development of the wine. Similarly, a stopper is used to prevent insets from getting in whilst still allowing oxygen to have an effect. After a hard year outdoors, the wine is placed in 350 hectolitre barrels where it remains for 30 years. This is a charming wine with a surprisingly fresh character for its age. It gives off aromas of praline and liqueur. We recommend opening it around an hour before tasting.