Le Petit Pas Red

A true mosaic of terroirs. A mixture of schist, slate, granite and limestone, Mas Janeil is a rare site with no agricultural capacity, where vines suffer and must push their roots down very deep to find nutrients. Yields are extremely low, resulting in exceptionally concentrated grapes.

  • organic


Winemaking techniques

Harvesting by hand in crates at perfect ripeness. The Grenache and Syrah are vinified traditionally in small temperature-controlled concrete vats. To bring out the fruit and a supple style, extraction is gentle, obtained via short periods of punching down repeated daily at the beginning of the fermentation process. Part of the blend of the three grape varieties is matured in barrels for ten months. The rest of the wine is matured in concrete vats to preserve the red fruit and garrigue aromas. The wine is re-blended before bottling, when it expresses its full freshness and Mediterranean character.

Tasting notes

Deep red colour. An expressive nose of small red fruit and spice. Soft in the attack with smooth tannins. An intensely lingering finish of spice and delicate smoke notes.

AOP C. du R.


Chicken tagine with curry

Grenache Noir

Mas Janeil


Mas Janeil


Organic Agriculture

Pasta Carbonara


Spaghetti Bolognese


Two pepper Pizza

Venison in sauce or roasted or marinated



91 pts – James Suckling

Médaille d’Or – Gilbert & Gaillard



89 pts – Wine Spectator

88 pts – Wine & Spirits



89 pts – Wine Spectator

Wines you might like...

Gris de Sauvignon

Gris de Sauvignon

IGP Côtes de Gascogne
Find out more