Boasting great concentration, this vintage is a deep and dense color. It exhales strong aromas of cocoa, prunes and walnuts, the latter of which is characteristic of very old fortified wines. The palate is suave and refined.
In order to create this wine, the grapes are manually harvested and de-stemmed. Extra alcohol is added (mutage) directly on the fruit, and then the whole is allowed to steep for 30 days in order to extract the aromas and polyphenols from the grapes, ensuring a nice balance of fruit, alcohol and sugar. The wine is aged for one year in glass demijohns outside, since then in 350-hectolitre oak casks.
Blend: 90% Black Grenache, 5% Carignan, 5% Maccabeu
Mas Amiel’s winemaking practices are similar to its vine-growing techniques. The wine is made very carefully without unnecessary intervention, and the procedures are adapted to each parcel.
Situated at the foot of the Pyrenees, the 170 hectares of vines at Mas Amiel are divided into 130 parcels, extending throughout the heart of the scrubland, wild plants and shrubs. When Olivier Decelle discovered this exceptional location in 1999, he decided to set the objective of making great wines.
Mas Amiel has always produced highly regarded sweet wines. The aim has been that of improving upon the vineyard’s standard of quality to establish Mas Amiel as an internationally renowned wine estate. The other challenge has been that of creating great dry wines in a region that decided to limit its production in the 1950s. But its great terroir is still present. Mas Amiel’s strength resides in the richness and diversity of its terroir.