Definition: Maury

Originally a naturally sweet wine, mainly red, it is produced in the Agly Valley, in Roussillon, on 1,750 hectares of rugged schist hillsides.

Made mainly from Grenache Noir (at least 75% of the blend), but also Maccabeu (maximum 10% of the blend), Carignan and Syrah, the red wines are traditionally produced by maceration during all or part of the fermentation process. They are therefore rich in colour and aroma. Powerful and velvety, they acquire aromas of prune, cocoa and roasted coffee over time.

The rarer white wines are made from Grenache blanc and gris, Tourbat or Malvoisie du Roussillon, Muscat d'Alexandrie and Muscat à petits grains, the latter in proportions not exceeding 20% of the vineyard. Average production is 4,700 hectolitres. The Maury appellation, previously reserved for Vins Doux Naturels (VDNs) only, is now also granted to dry wines produced in the same appellation area. This diversification of the appellation applies from the 2011 harvest onwards, with the first wines available for sale from April 2012. This initiative was launched around ten years ago in response to the decline in the VDN market.

The specifications for dry Maury wines are the same as for sweet Maury wines: the grapes must come exclusively from four communes: Maury, Tautavel, Saint Paul and Rasiguères, the yield is limited to 40 hl/ha, a minimum of 60% Grenache Noir is required in the blend, which must be composed of at least two grape varieties, and the wines must be aged for a minimum of 6 months. To help consumers identify these wines, the word "dry" must be mentioned on the labels of dry Maury wines.

(Photo source: Maury-Village)