Mas Amiel is internationally known for its naturally sweet wines and oxidative wines. The estate sprawls across 220 hectares with 170 hectares under vine. It is located close to the village of Maury in Roussillon, with the Corbières range to the north and the steep foothills of the Pyrénées to the south. They converted to biodynamic farming practices in 1999.
Their fortified vintage rouge is 100% Grenache, from 15-35 years old vines. Picked late for bigger sugar content the fruit it harvested by hand and sorted twice. The fruit was de-stemmed and slightly crushed and put into a combination of stainless steel and convert vats. Halfway through ferment they add neutral brandy to fortify and let to soak for 20 days. Press off into stainless steel tanks and left to age for 10 months.