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TASTING NOTES: Pure aromas of vine
flowers, a sappy bouquet and a hint of graphite. The palate offers beautiful
freshness with a touch of salinity, impressive length and density, and a final
note of grey pepper. A perfect illustration of Mas Amiel’s unique terroir, where
great Grenache Gris expresses itself in synergy with schist soils.
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FOOD PAIRINGS: Perfect with fish or
vegetable terrines, river fish, or pear-based desserts.
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TERROIR AND VINE MANAGEMENT: This singular parcel, nestled on a
southwest-facing slope in Las Fredes, offers a textbook example of Grenache
Gris terroir. The soils—acidic calcareous schist—are remarkably light and
extremely stony (50–80% stone content), behaving much like sand due to their
excellent drainage. Beneath this airy topsoil, active clay layers provide vital
water retention, helping the vines maintain balance and resilience throughout
the growing season.
Over 70 years old and bush-trained, the vines are cultivated entirely under
biodynamic principles. The soils are gently worked with a tracked plough, and
biodynamic preparations are applied to nourish the microbial life below. With a
modest yield of just 20 hl/ha and a planting density of 4,000 vines/ha, these
old vines of Grenache Gris, Grenache Blanc, and Macabeu deliver both precision
and depth.
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GRAPE VARIETIES: Old vines (over 70 years old) of Grenache Blanc,
Grenache Gris, and Macabeu.
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HARVEST: Manual harvest, bunches stored in refrigerated rooms, then sorted on a
conveyor belt.
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WINEMAKING: Aged on fine lees: 40% in concrete eggs & demi-muids, 60% in
stainless steel vats for 10 months.
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MATURATION AND BOTTLING: 5 to 10 years
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GUARD TIME: 5 to 10 Years
