OISEAU RARE
A MOSAIC OF PLOTS
The art of blending lies in revealing the heart of the terroir. From the very beginning, MAS AMIEL has practiced the art of blending hand-selected vineyard plots and complementary grape varieties, drawing its full creative energy from this process.
The synergy between Grenache, Carignan, and the calcoschiste soil gives OISEAU RARE a unique sense of fullness. This same philosophy of composition now extends to OISEAU RARE Blanc. OISEAU RARE represents the culmination of twenty years of experience in organic and biodynamic viticulture.
A blend of great terroirs
PARCEL ORIGAMI
OISEAU RARE is a true "parcel-based origami." More than a mere blend, it brings together a meticulous selection of complementary plots to precisely reveal the heart of the MAS AMIEL terroirs.
Positioned between the accessibility of Vertigo and the ultra-parcel-focused approach of Terres Rares, this cuvée expresses a rare balance of precision, complexity, and the estate's identity.
CALCOSCHISTE TERROIR
The mineral imprint of Mas Amiel
The OISEAU RARE cuvées are rooted in vineyards farmed entirely using biodynamic methods, situated on the schist and calcareous-schist slopes characteristic of Mas Amiel and the surrounding vineyard sites.
These light, nutrient-poor, and free-draining soils—lying close to the bedrock—force the vines to draw energy from deep underground, thereby fostering the purest expression of both fruit and terroir. Biodynamic practices support this natural process by reinforcing the living balance of the soil and the plant.
Oiseau Rare White
Oiseau Rare Red
FOOD AND WINE PAIRINGS
Premium Fish & Oiseau Rare White
Oiseau Rare Blanc pairs beautifully with sophisticated dishes such as lightly seared langoustines with wilted wild fennel, or line-caught turbot roasted on the bone with purple artichokes. It also makes a perfect match for cheese—for instance, an aged sheep’s milk Tomme from the Pyrenees with a slightly crystallized texture.
Tajine & Oiseau Rare Red
Oiseau Rare Red is best enjoyed with hearty, aromatic dishes: blood orange tagine, pastilla, beef daube, or monkfish roasted with smoked bacon. These pairings reveal the full depth and elegance of the wine.
Respect for the fruit
HARVEST AND VINIFICATION
The grapes are harvested entirely by hand, plot by plot. No sulfites are added until bottling. This preserves the grapes' vibrancy, allowing the full dynamism of the fruit to shine through.
OISEAU RARE WHITE: Gentle vinification at 17°C using the estate’s indigenous yeasts—without oenological additives or added sulfites—reveals the fruit's pure character.
OISEAU RARE RED: Plot-by-plot vinification in stainless steel tanks using the estate’s indigenous yeasts—without oenological additives or added sulfites—employs a gentle infusion process that preserves the fruit's purity.
Our other cuvées
Extend the Mas Amiel experience through 26 cuvées-a captivating journey into a diverse range of aromatic profiles, spanning elegant dry wines and intense vintage wines to oxidative styles of fascinating complexity.
