Altair 2023

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.

FOOD PAIRINGS:

Perfect with fish or vegetable terrines, river fish, or pear-based desserts.

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.

GRAPE VARIETIES:

Old vines (over 70 years old) of Grenache Blanc, Grenache Gris, and Macabeu.

HARVEST:

Manual harvest, bunches stored in refrigerated rooms, then sorted on a conveyor belt.

WINEMAKING:

Aged on fine lees: 40% in concrete eggs & demi-muids, 60% in stainless steel vats for 10 months.

MATURATION AND BOTTLING:

5 to 10 years

GUARD TIME:

5 to 10 Years