Mas d’Agalis is located Noth West of Montpellier in the village of Nébian. Part of the grapes continue to be vinified in the local cooperative winery while the rest is processed on the estate. Today Lionel Maurel vinifies various grape varieties including Carignan, Grenache, Syrah and Mourvèdre or white varietals like Terret Bourret, Vermentino, Chenin and Clairette. Trained at some stage by talented winemakers like Thierry Allemand in Cornas or Didier Barral in Faugères, Lionel works the vineyard’s soils and vines organically: the soils are ploughed, only organic fertilizers derived from animal matter are used as well as a few sulphur and copper-based sprays. This approach first guarantees respect for nature but also ensures that the terroir and the vintage will fully reveal themselves in the wines year after year. The grapes are hand-picked and put into small 14-kilo crate before being sorted and destemmed if needs be.
They will finally be poured in tanks. The 2-week fermentation stage will balance the fruit, the tannins and the aromatics. Before pouring the juices into barrels, Lionel adds tiny doses of sulphur never exceeding 2g per hl but sometimes no sulphur at all will be added. Finally the maturing stage lasts 12 to 18 months part in barrels of 3 to 8 wines and some in tanks so as to keep maximum freshness and fruit. The two wines are blended and in the end two fantastic red wines will born without forgetting racy and mineral white wine.