Mas Zenitude

The story of the Mas Zenitude winery, which has now become a reference point for winemaking in the Laguedoc region, began in 2005. This was the year that winemaker Erik Gabrielson inaugurated a journey to return to the origins of winemaking by respecting traditional practices, the environment and natural winemaking processes. This led to a very personal and innovative approach with biodynamic practices in the vineyard and a production style based on a drastic reduction of human intervention in the cellar. Mas Zenitude was born from the idea of producing wines with character that express the peculiarities of the land and the soul of the winemaker, whose skill is above all to expect the unpredictable.

The vineyards of Mas Zenitude cover a total of 5 hectares, populated by the grape varieties traditionally grown in Languedoc: Merlot, Carignan, Grenache Blanc, Clairette and, to a lesser extent, Syrah and Cinsault. The rich biodiversity, which ensures a healthy environmental balance and healthy plants, includes birds, insects and wild animals. The grapes harvested in this evocative natural setting are processed in the cellar with as little intervention as possible: fermentation is always spontaneous thanks to the indigenous yeasts present on the skin of the grapes; the red wines are vinified in conical cement tanks and the whites in barriques, after a possible period of cold maceration.

The wines of Mas Zenitude are produced in an artisanal manner in small quantities, without the addition of yeasts or sulphur dioxide and without filtering or clarification. The production philosophy is simple and can be summarised with the phrase "working with natural energies to create and maintain life". The result is authentic, territorial and very expressive wines, produced from the collaboration between natural processes left to their own devices and a winemaker who supports and encourages them, intervening only when necessary.