The 170 hectares of the Mas Amiel are located in the Agly valley near Maury. The domaine benefits from a semi-arid Mediterranean climate which is unique in France with an annual average of 260 days of sunshine and almost as many with strong winds. These climatic factors play a determinating role in the ripeness and characteristics of the grapes. The ambition of Olivier Decelle, owner of the Mas Amiel since 1999, is to produce wines which reflect the terroir's potential as closely as possible.
This wine is produced from a selection of 3 hectares of vines planted in 1914 on fine, very stony schist and chalk soils (in the Cabirou area) with a high Ph level. Pruned in a Gobelet style, the vines are 94 years old. The average yield is between 10 and 15 hectolitres per hectare.
Vinified in thermoregulated wooden tanks. The alcoholic fermentation takes place at 25°c, is interrupted by the addition of alcohol to the must half way through the fermentation and is followed by a further maceration for 20 to 30 days. The juice is pumped into tanks and new barrels (20%) to be aged for 18 months. The wine is neither fined nor filtered.