LE PAS DE LA MULE The single vineyard is named after the path that lies behind it, the only passage ("Pas" means passage in Catalan) for animals over the steep hill to the greener vegetation on the north side of the hill. The rest of the vineyard is 30% Syrah and 10% Carignan. It has a special "terroir" of deep-lying, very dense schistous soil which accumulates heat during the day and releases it at night.
MAS JANEIL AOP Côtes du Roussillon Village Blanc et Rouge
The grapes are handpicked into shallow trays and undergo traditional fermentation. Carbonic
maceration is used for the Carignan grapes however to lend a fruity suppleness. Each variety is aged separately in French new oak barrels for 12 months and is regularly racked (very three months) before being blended. In 2009 we produced for the first time a white Mas Janeil from a very small parcel of white vines (Grenache Gris and Macabeu) called «Traou de l'Ouille». These 40 years old bush vines produce very small concentrated grapes in this harsh dry windy climate.
MAS JANEIL AOP MAURY
This enables the wine to keep some of its natural sugar and increases the alcohol content to
around 20°. It is then aged in French oak barrels.
MAS JANEIL SANS SOUFFRE Rouge et Rosé:
In a commitment to innovation and respect for consumers, we produced a sulphur-free Côtes du Roussillon at the Mas Janeil winery in 2012. Far from a fundamentalist attitude or the
«natural» wine movement, it is a pragmatic approach with the objective of making a more «living», more authentic wine, that is the best possible reflection of its terroir. We decided to put our expertise on sulphite-free wine techniques, accumulated over the past six years, to produce a 'fine rosé from Languedoc'