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.


To learn more about Mas Amiel,
click here.

It’s unlikely that the people who picked the grapes for this cuvée are the same ones who eventually put it into the bottle in your hands. After 40 years of waiting in immense, red barrels – a Mas Amiel signature – the blending process is meticulous. It is made up of 90% Grenache Noir, 5% Maccabeu and 5% Carignan, and it comes from vines exposed to the south. The grapes underwent a short fermentation before a 30-day maceration. The wine then spent a year in glass carboys where the light, temperature and air all had their effect. Finally, a 40-year stay in huge barrels takes place before an eventual bottling.