Mas Amiel - MA Vintage 2013
Ref : 476177
Bottle 75 cL
i.e. 22 € / liter
1 product(s) soldsince yesterday
- Keeping level Ready to drink
- Service temperature 15°
Our food and wine pairings
- Foie gras
- Strong cheese
Recipe idéasForêt noire minute
Our oenologists' opinion
Fruity and well-rounded
Its garnet color with dark brick reflections offers a powerful and vinous nose of cherries, cherries with brandy, kirsch, then prunes cooked to finish on a leather and cocoa. In the mouth this wine has a good balance, full-bodied, with a good envelope.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
In 1865, the area was completely destroyed by phylloxera and was replanted with American vines.
Domain and appellation
It was on the plains of Maury, at the foot of the château Quéribus that was born, in 1818, the area of Mas Amiel. In 1999, this area of 170 hectares of vineyards was bought by Olivier Decelle.
- Terroir: The grapes come from plots of the Devèze sector, based on schist soils.
- Viticulture: The field practices viticulture. The harvest is manual.
- Vinification: The vinification takes place in concrete and temperature-controlled stainless steel vats. Alcoholic fermentation from 25 ° C, with then a half fermentation of grains precedes a fermentation maceration from 15 to 20 days. The wine is then aged in “ouillée” vats for 10 months and then bottled.
Grapes Grenache Noir
- Grenache Noir : 100%