Roussillon, Côtes du Roussillon,Muscat de Rivesaltes,Côtes Catalanes,Rivesaltes
Born in the vineyards, Jacqueline and René Clar were able to realize their dream by creating, from...
Clos Des Vins d’Amour
Roussillon, Maury,Côtes Catalanes,Côtes du Roussillon,0
A family vineyard since 1860, the Clos des vins d'Amour is run by the Dornier family and extends over a wide area...
Between sea and mountains, the Madeloc estate extends over 16 hectares of hillsides. The landscape of the...
Roussillon, Côtes du Roussillon,Côtes Catalanes,Côtes du Roussillon Les Aspres,Muscat de Rivesaltes,Rivesaltes,AOP Côtes du Roussillon Villages
The Lafage estate has vineyards cultivated in Reasoned Control in three sectors: ...
Roussillon, Côtes du Roussillon Villages Caramany,Côtes du Roussillon,Côtes Catalanes
The Modats produce wines with a poetic sound and full of poetry! Located on a plateau...
An illustrious estate that has acquired its Biodynamic Biodyvin certification since 2017 (2018 harvest can be claimed in conversion, 2019 harvest 100% certified Biodynamic). At the gates of the Cathar country, MAS AMIEL is protected by the old QUERIBUS citadel, to the north by the Corbières and to the south by the foothills of the Pyrenees. Its climate is unique in France....Lire plus Learn more
An illustrious estate that has acquired its Biodynamic Biodyvin certification since 2017 (2018 harvest can be claimed in conversion, 2019 harvest 100% certified Biodynamic). At the gates of the Cathar country, MAS AMIEL is protected by the old QUERIBUS citadel, to the north by the Corbières and to the south by the foothills of the Pyrenees. Its climate is unique in France: 260 days of sunshine per year and only 370 mm of rain. MAS AMIEL has built a worldwide reputation with its mutated natural sweet wines. Today, its parcel wines or blends of Maury sec and Côtes du Roussillon appellations are distinguished by the greatest tasters; 170 hectares, 130 of which are historical heritage parcels, MAS AMIEL is rich in the diversity of its terroirs, its landscapes and its 130 parcels. Each parcel of about 2 HA has its own identity (exposure, altitude...), a soil type (schists, calcoschists, gneiss...) and specific grape varieties (Carignan, Grenache, Lladoner Pelut). The work on the plot reveals the incredible potential of MAS AMIEL to create a wide range of dry and sweet wines. The secrets of the great wines of MAS AMIEL: the highly decomposed schists and calcoschists of MAS AMIEL allow the roots to sink deep into the ground. Perfectly adapted to these terroirs, the historical grape varieties, often forgotten, such as Grenache, Carignan or Lladoner pelut (the ancestor of Grenache)... offer a resistance to the wind reinforced by their culture in gobelet which protects them from the rigours of the sun. The venerable age of the vines and the depth of their roots ensure a good water regime for the plant. This is referred to as aromatic depth or length of the wine. The Grenache vine, the oldest, is now a hundred years old ( 1914).
The story of Mas Amiel begins as in a film: in 1816, around a game table, the Bishop of Perpignan was opposed to a Ponts et Chaussées engineer, Raymond Etienne Amiel. The man of the Church, perhaps out of cash, ended up betting on one of his lands, then called the Domaine des Goudous. Luck is not on his side: his field changes hands and goes back to the engineer. At the end of the 19th century, phylloxera arrived in France and decimated most of the French vineyards. Camille Gouzy, a wine merchant in Millas, found the solution by replanting American vines resistant to phylloxera. He joined forces with the son Amiel and the winegrowers of the Agly valley and offered to save their vines. He then built a cellar on Mas Amiel with about twenty casks representing a total capacity of 7,000 hectolitres. It marks a major expansion of Mas Amiel, making this estate a reference in Roussillon. The estate was then taken over by the Dupuy family, who developed and produced a natural sweet wine under the Mas Amiel brand. The family ensured the continuity of this expansion policy until 1997, when the last son Charles Dupuy died. When Olivier Decelle discovered Mas Amiel one day in October 1999 in the middle of the tramontane, it was love at first sight. The estate then occupies an area of 226 hectares - 155 of which were planted with vines. At that time, production was mainly made up of Natural Sweet Wines - Maury and Muscat de Rivesaltes appellations. Olivier Decelle takes root in the estate, learns the basics of the profession on the job and produces dry wines, Côtes du Roussillon Villages, red and white, a first in Maury. Since then, it has become a model since the Maury Sec AOC is created in 2011 by the NAO. In 2011, a new appellation will finally appear to identify and promote dry wines as opposed to sweet wines in the MAURY sector. Because, if sweet wines were increasingly popular in the 1930s to the point of obscuring any other production, the Maury vineyard has been producing dry wines since the Middle Ages and developed strongly at the beginning of the 19th century. In 2011, with the LÉGENDE cuvée, MAS AMIEL will launch the first dry wine in the history of the MAURY sec appellation.
Olivier DECELLE discovered the MAS AMIEL thanks to Jacques BOISSENOT, a great Médoc oenologist. He falls under the spell of this wild nature and harsh landscapes. In 1999, he left the presidency of PICARD and took up the challenge of restoring the MAS AMIEL to an international stature. Jacques Boissenot has always known that Mas Amiel has a great dry wine terroir. A new cellar, adapted to the vinification requirements of these wines (with thermo-regulated stainless steel vintages in concrete and wood). Claude Bourguignon, agronomist and pioneer in "organic" soil cultivation, accompanied Olivier DECELLE's beginnings and revealed the importance of organic life in the soil to ensure that the terroir is properly expressed. His expertise has convinced us of the relevance of the gradual transition to organic viticulture. Nicolas Raffy, oenologist and manager of Mas Amiel, shares the same vision of working in the vineyard and wine, based on respect for nature and a well-understood manual profession, with tasting as a decision-making tool. For the past 10 years, he has worked extensively on dry wines and has helped to affirm their identity.