Mas d'Agalis

The Mas d'Agalis stands out in the Languedoc winegrowing landscape as a winery closely linked to the singular Salagou terroir. The estate stands out for its rigorous approach, geared towards precise wines and a faithful translation of the natural conditions specific to Salagou.

The Mas d'Agalis vineyard is located in the Salagou area, a territory recognized for the strong personality of its landscapes and soils. This area is characterized by the dominant presence of ruffes, red-colored siliceous-clay soils rich in iron oxide. These soils give the wines a mineral and structuring signature, while playing an essential role in the vine's water regulation. Their ability to store heat promotes even ripening of the grapes, while maintaining a form of natural tension in the wines.

The geographical context of Mas d'Agalis is marked by undulating terrain, with plots located at varying altitudes, generally between 150 and 300 meters. This location allows us to benefit from regular air currents, limiting the pressure of cryptogamic diseases and contributing to the good health of the vineyard. Exposures are carefully chosen to balance sunshine and coolness, an essential parameter in a southern zone subject to hot, dry summers.

The Salagou climate, in which the Mas d'Agalis evolves, comes under an assertive Mediterranean influence, tempered by continental effects linked to altitude and relative distance from the sea. Summers are hot and often bright, while cooler nights help preserve acidity and aromatic balance. Frequent episodes of wind contribute to the natural regulation of the vines and reinforce the regular quality of the grapes produced by the Mas d'Agalis. The viticulture practiced at Mas d'Agalis is based on organic farming. This orientation structures all technical decisions taken in the vineyard. The exclusion of herbicides and synthetic products is accompanied by mechanical working of the soil to preserve microbial life and the structure of the ruffes. Treatments are limited to those authorized in organic farming, used in a reasoned manner, depending on climatic conditions and regular observation of the plots.

At Mas d'Agalis, organic viticulture is seen as an agronomic tool for achieving better vine balance, rather than as an ideological goal. Managing vigor, controlling yields and adapting to climatic constraints are central to our work in the vineyard. This approach favors even ripening of the grapes and a more precise expression of the Salagou terroir in the wines.

The grape varieties planted at Mas d'Agalis reflect the identity of Languedoc and the specific characteristics of Salagou. Mediterranean grape varieties take center stage, with Grenache, Syrah and Carignan in particular for the red wines. Grenache brings roundness and fruity expression, Syrah contributes structure, freshness and ageing potential, while Carignan, often grown on old vines, plays a key role in the aromatic complexity and tension of blends. These grape varieties find on the Salagou ruffes a particularly suitable terrain for expression.

For white cuvées, the Mas d'Agalis favors grape varieties capable of preserving freshness and balance in a southern context. Varietal choices are guided by the soil's ability to preserve natural acidity and produce wines that are legible, structured and adapted to gastronomy. Parcel-by-parcel selection enables each grape variety to be adapted to the most favorable soil conditions.

Yields at Mas d'Agalis are deliberately controlled. This limitation makes it possible to concentrate the balances in the berry, while avoiding excesses linked to over-ripeness. Pruning, green harvesting and foliage management are adjusted each year according to the vintage, with the aim of obtaining healthy, balanced grapes that are representative of the terroir.

Harvesting at Mas d'Agalis is given special attention. Harvest dates are determined based on regular monitoring of grape ripeness, combining berry tasting and observation of changes in sugar-acidity balance. The aim is to preserve the natural freshness of the wines while achieving sufficient phenolic ripeness, an essential condition for making structured, stable wines.

Vinification at Mas d'Agalis is based on a respectful approach to the raw material, combined with rigorous technical control. Fermentations are conducted in vats, with precise temperature control to preserve the primary aromas and freshness of the juices. The use of indigenous yeasts is favored when conditions permit, in order to enhance the expression of terroir and vintage.

Extractions are carried out in tanks, with precise temperature control to preserve the primary aromas and freshness of the juices.

Extractions are adapted to each cuvée at Mas d'Agalis, with particular attention paid to tannin quality. Remontages and pigeages are carried out in a measured way, to avoid excessive hardness and preserve the overall balance of the wines. This approach results in fine tannin structures, compatible with relatively early consumption while retaining evolutionary potential.

The aging of Mas d'Agalis wines is designed as a refining and stabilization phase. It is mostly carried out in vats, occasionally supplemented by ageing in wooden containers when justified by the cuvée's profile. Wood is used sparingly, to support the structure rather than accentuate the aromas. This sobriety preserves the legibility of the fruit and the mineral signature of Salagou.

The red wines from Mas d'Agalis are characterized by a structured yet balanced structure. They offer aromatic expressions dominated by red and black fruits, complemented by spicy notes and mineral nuances directly linked to the ruffes. On the palate, freshness and tension are central elements, counterbalancing the natural richness of southern grape varieties.

The white wines of Mas d'Agalis favor precision and balance. They present clean aromatic profiles, supported by controlled acidity and a persistent finish. Their structure makes them a natural choice for gastronomic pairings, particularly with Mediterranean cuisine, fish, vegetables or mature cheeses.

The food and wine pairings around the Mas d'Agalis vintages are part of a table logic. The reds accompany grilled meats, simmered dishes or recipes with aromatic herbs, while the whites find their place with fish, poultry or structured vegetable preparations. This versatility reinforces the interest of Mas d'Agalis wines in gastronomy-oriented consumption.