WINE MAKING TECHNIQUES OF FORTIFIED WINES
A unique know-how in the world
The history and reputation of Mas Amiel is closely related to fortified wines produced using ancestral winemaking technique “mutage.” This process preserves natural sugars and complex aromas of Grenache. The Mas Amiel estate is the international reference for fortified wines.
THE VINIFICATION OF THE FORTIFIED WINES
Everything started back in 1285 when
Arnaud De Villeneuve, a medical doctor from the Montpellier University born in a neighbouring to Mas Amiel village, developed the “mutage” method. It consists in adding a spirit to the fermenting must. His content of ethanol kills the fermenting yeasts thereby conserving a part of unfermented natural sugars.
FORTIFICATION WITH SKIN CONTACT
The “Vins Doux Naturels” of MAS AMIEL estate are fortified while the wines are still macerating on the skins. This technique as well as following
maceration on the skins for ten to fifteen days is a signature of Mas Amiel
style. This extended contact with the grape skins allows the wine to gain depth, texture and consistency.
The sugar in our fortified wines melts on the palate, while preserving aromatic
freshness.
OUR MATURATION PROCESS, UNIQUE IN THE WORLD
One thousand 60 L demi-johns
At the beginning of January, the wine is racked into glass demijohns, placed outside in the open air for a period of 12 months. The wines are exposed to extreme conditions here: from sun UV rays and summer afternoon heat, to moonlight on fresh nights and cold Roussillon winter temperatures brought from mountains by Tramontane. During these various conditions rancio notes will be developed and the wine will change its colour to mahogany.
THE MATURATION PROCESS
In large (350 hl) one-hundred-year-old casks, the fortified wines are enriched by the memory of their predecessors. Twenty, thirty, or forty years are required for them to reach their full maturity. This extended aging, a
tradition at Mas Amiel, allows the wine to enhance great complexity of aromas
and structure. These wines are the testimony of the past.
WINE MAKING TECHNIQUES OF VINTAGES SELECTION
ANCESTRAL WINEMAKING TECHNIQUE "MUTAGE" - FORTIFICATION
VINTAGE selection wines start their vinification as dry wines, but extra
alcohol is added mid fermentation while the wine is still on the skins, to achieve the ideal balance between sugar, tannins and alcohol. This wine making technique allows to maintain finesse
and freshness. Next step will be the maceration of 30 days and then the
wines will spend their first winter in vats. The wine will evolve in the bottle.
Two decisions define the unique style of Mas Amiel wines: the moment of the fortification and a careful dosage of the added spirit. The resulting wines show perfect tension, freshness
and incomparable balance in the VINTAGE wines of MAS AMIEL.
The VINTAGE BLANC is aged in vats, in a reductive environment (protected from oxygen) to preserve the aromas of fresh fruit.
