Mas Amiel

High in sugar, the grapes of the Mas Amiel vineyard produce wines that are full-bodied, low in acidity, and remarkably fruity. Olivier Decelle, drawing on the experience gained at Château Jean Faure, Château Haut-Maurac, and Château Haut-Ballet, oversees this two-century-old estate with a single goal in mind: to make Mas Amiel a leading estate in the appellation Maury, recognized worldwide. A mission he accomplished with great success!

Discover the Maury and Côtes du Roussillon from Mas Amiel

The History of Maury Domaine Mas Amiel It all began in 1816, when a bishop gambled away one of his estates at a card table. He lost it to Raymond Etienne Amiel. That is how Amiel came to own a 10-hectare vineyard, which was later destroyed by phylloxera in 1865 (an infestation of aphids that ravaged the vines). However, the estate was subsequently replanted with American vines. This marked the beginning of its second life. Later, Amiel’s son partnered with Camille Gouzy, who built a cask cellar on the estate. 

Mas Amiel, however, faced further challenges due to poor sales. The estate was subsequently mortgaged and taken over by Charles Dupuy. His son, Charles, worked there until 1997. Olivier Decelle purchased the estate in 1999, paving the way for many years of continued operation. 

The grapes from the Mas Amiel vineyard are used to produce full-bodied wines, such as the Mas Amiel white Maury. These wines are low in acidity but very fruity. In 2011, the winery reached another milestone with the creation of the ACO Maury sec. The Maury vineyard has, in fact, been producing dry wines since the Middle Ages: this is an opportunity to celebrate and highlight the history of the estate and its products. This estate also offers exceptional wines, such as the Mas Amiel Maury 2015 vintage. Mas Amiel works day in and day out to showcase its skills and expertise—qualities that shine far beyond the department’s borders.