Mas Amiel, 30 Years Old

A blend of vintages aged for a minimum of 30 years in oxidative conditions , this wine invites you on a one-way voyage to the East—mysterious, enchanting, and rich in spice. It’s a cuvée that stirs the imagination as much as the senses.

Vineyard and Terroir
South-facing slopes of decomposed schist and black marl. Soils are regularly tilled. Goblet-trained vines over 40 years old. Average yield: 18 hl/ha. Planting density: 3,500–4,000 vines/ha.

Winemaking and Aging
Manual harvest. Double sorting and destemming.
Extra alcohol is added during the fermentation while the wine is still on the skins (mutage sur grains), and then the whole is allowed to macerate for 30 days to extract the aromas and polyphenols from the grapes, ensuring a nice balance of fruit, alcohol and sugar.
One year in glass demijohns outdoors under the sun, then transferred to old 350-hl oak casks where it remains to this day, continuing its slow, graceful evolution. This exceptionally long maturation—part of the Mas Amiel signature—nurtures a wine of profound aromatic complexity and structural depth.

Eye
A bewitching wine. Its colour lightens with age, offering a light mahogany hue.
Nose
Aromas of tobacco leaf, praline, coffee liqueur, and toasted almonds unfold before shifting into the world of warm spices with a whisper of aged orange liqueur.
Palate
A wine full of life and dazzling freshness, its finish is long, lifted by a gentle, structuring bitterness.

Service and Pairing
This 30-year-old wine reveals an astonishing vitality and freshness. It pairs beautifully with aged Comté, blue cheeses, or desserts made with praline or dried fruit. Open one hour before serving at 15°C.
Unlimited ageing potential.