tire-bouchon avec bouchon Clos Maïa


A fresh and fruity premise

Our journey begins with the Petit Clos, the ideal pleasure vintage, it will seduce you from the outset by the freshness and the aromatic floral and fruity intensity. Composed of Grenache, Syrah, Cinsault and Carignan, its maturing in only in concrete vats gives it gluttony and delicacy. Its bouquet offers very nice notes of fresh red fruit punctuated by a unique fragrance reminiscent of scrubland. There is a freshness on the palate. The tannins are fine and crunchy and are more elegant than powerful.

A suggestion for food and wine pairings? 

Petit Clos is appreciated on its own but do not hesitate to pair it with a tartare – beef carpaccio, veal or duck or just a good BBQ with friends!


A mineral and tasteful white


Bouteille de clos blanc avec tire-bouchon

Let’s continue in style with the one and only white cuvée of the estate. The result of an unusual blend of Grenache gris, Chenin, Roussane and Terre Bourret, the Clos Maïa Blanc will offer a taste of energy and refinement to anyone who takes the time to appreciate it. After 12 months in half-muids and 5 months in vats, the wine offers a bouquet of white fleshed fruit, a floral flavour with a subtle taste of aniseed . The aromatic complexity in the mouth mixes with minerality and sapidity. All the energy and freshness of the wine is hightened by the menthol finish that calls for another sip.

An idea for food and wine pairings?

A gourmet white wine that will accompany your most daring dishes such as a wild sea bass in a pistou crust, carpaccio or ceviches of gourmet fish or crustacean or veal ribs with morels.


The finesse and precision of the terroir

Thanks to an unusual terroir, Clos Maïa Rouge offers a serious alternative to the other great wines of the Larzac Terraces. Fresher, the estate’s flagship cuvée is composed of a large majority of Grenache complemented by a myriad of old local grape varieties (Oeillade, Aramon, Terret Bourret Noir and Cinsault). The juices lie for 12 months in foudres and 3 months in vats before bottling. The depth of Clos Maïa Rouge’s ruby dress invites you to want to know more about it. Its nose exudes, with great finesse, notes of blueberries, redcurrants and a menthol like freshness. In the mouth, we are immediately marked by the purity of the fruit enhanced by light but delicate tannins.

An idea for food and wine pairings?

Its great balance makes Clos Maïa Rouge a great ageing wine that will with time enhance any dish of meat.

Bouteille de Clos Maïa couchée sur une pierre