"The history of Mas Amiel, an estate of 170 ha of vines located in the heart of the Agly valley, very close to Maury, begins in 1816. At that time, the bishop of Perpignan played around a table. one of his lands and lost it to an engineer from the Ponts et Chaussées, Raymond-Étienne Amiel. The property then had 10 ha of vines, which were completely destroyed by phylloxera in 1865. Nevertheless, the estate was replanted with American vines The son Amiel then joined forces with a wine merchant, Camille Gouzy, who built a wine cellar within the farm itself. Following a crisis of poor sales, the estate was mortgaged and taken over by the banker Charles Dupuy. His son Jean will develop it and produce a natural sweet wine under the Mas Amiel brand. The grandson, Charles, will perpetuate the work of his ancestors until his death in 1997.
  
The former CEO of Picard frozen foods, Olivier Decelle, left the family business after its acquisition by Carrefour, and took over the reins of Mas Amiel in July 1999. Upon his arrival, he set himself the objectives of continuing to produce wines. natural sweets, but also to develop the presence of dry wines from distinctive terroirs.
  
Manual harvest, during the last week of September and second of October. Vinification in concrete vats and thermoregulated stainless steel vats.
  
The intense ruby ​​color accompanies a nose of red and black fruits.
  
The gourmet palate, on finesse, switches to burlat notes.
  
A wine that is both fleshy, fresh and fruity, it goes perfectly with red fruit and chocolate desserts."