WINE MAKING TECHNIQUES OF DRY WINES
The know-how of Mas Amiel is rooted in the meticulous attention and gentle care given to our vines and grapes. Respecting the terroir implies enhancing our soils, the history and the identity of each plot. This is why all the grapes are picked exclusively by hand and each of the plots is vinified separately. A pioneer in the field, Mas Amiel drawn inspiration from the world's greatest wine regions to produce the cuvées with a unique identity.
DRY RED WINES
Each plot is vinified separately without the addition of sulfur, in 50 hl stainless steel vats with indigenous yeasts to
express the distinctive characteristics of each plot.
Fermentation, done between 24 and 25°C, lasts for seven days. Very light daily pumping over is carried out to ensure harmonious infusion. Malolactic fermentation will follow. The wine is matured in the same vat or in small oak tanks. Bottling takes place in August following the harvest or later depending on the cuvée.
WINE MAKING PLOT BY PLOT
The 10hL concrete vats
The 10hL concrete vats allow the smallest plots of the estate to be vinified with extreme precision, revealing the authenticity of the terroir.
Aging in oak casks
of 15, 40, or 45 hl allows the wine to undergo gentle, natural micro-oxygenation without imparting any wood aromas.
Clay jars
8hL clay jars contribute to freshness, crystalline purity, and delicacy.
DRY WHITE WINES
For dry white wines: whole grape bunches will be pressed directly, after the juice is separated, it is lightly clarified by settling, all this without any addition of SO2. Fermentation is carried out at a temperature of 18° with indigenous yeasts in 600 oak barrels & bigger oak casks. The wine is aged in the same vessels till June.
BIODYNAMIC WINE WITHOUT SULPHITES
How can we fully express the fruit and the identity of our grapes? The answer is by drastically reducing winemaking additives, particularly SO2. Gentle winemaking applied on biodynamically grown grapes respects the texture of their fruit and provides an extraordinary purity of aromas.
The winemaking process takes part in 50 hl stainless steel vats. Native yeasts, without any winemaking inputs or SO2. Very gentle vinification by infusion. Aging takes place in concrete vats until
bottling. No addition of SO2 even before bottling.
