Mas Guallar
COUNTRY: France
REGION: Anjou
Mas Guallar, founded by Chilean winemaker Camila Opazo in 2019, is a boutique winery located in Tautavel in the Pyrénées-Orientales. Camila’s journey began at 18 when she moved to Bordeaux and fell in love with winemaking during an internship at a Grand Cru in Pessac-Léognan. Her studies in oenology, with a specialization in sparkling wine, took her to Spain, where she embraced organic and biodynamic farming. After gaining hands-on experience in vineyards across Chile, New Zealand, Spain, and France, she was drawn to the unique terroirs of the Pyrénées-Orientales, where she established Mas Guallar.
The winery produces natural, artisanal wines that reflect the diversity of its two vineyard sites: 1.7 hectares in Maury and 3.3 hectares in Banyuls-sur-Mer. With a philosophy rooted in biodiversity and minimal intervention, Camila uses organic practices tailored to each site’s unique needs. In the cellar, vinification and aging take place in old oak barrels, allowing the wines to evolve without chemical additives. Each bottle is a testament to her craft, featuring her artwork inspired by the vines. Camila’s thoughtful approach results in expressive parcel wines that highlight the contrasting terroirs of the amphitheater between the Corbières and the Pyrenees.
CUVÉES
“La Foun del Bosc”
Region: Maury
Grape: Carignan
Vineyard: 1.7 hectares, sedimentary schist, old vines
Farming: organic conversion
Harvest: by hand
Winemaking: 3 weeks of maceration with addition of direct press
Aging: 36 months in old chestnut barrels
Fining: none
Filtration: none
Added S02: 2g for total production (12oo bottles)
“Gratalloups”
Region: Banyuls-sur-Mer
Grape: Syrah
Vineyard: 3.3 hectares
Farming: certified organic
Harvest: by hand
Winemaking: whole cluster, 2 week maceration, fermentation in barrique.
Aging: 18 months in old chestnut barrels
Fining: none
Filtration: none
Added S02: none
Vermut
Region: Banyuls-sur-Mer
Wine Base: 2020 Grenache, Carignan
Winemaking: Dry herbs (mustard, cinchona, rosemary, thyme, wormwood, rose) macerated in alcohol 2 months, aged 3 years in barrel. beet sugar, herb maceration, aromatic extracts of lemon and eucalyptus blended before bottling.
“Chlorifly Magico”
Region: Baixas – Valley de L’Agly
Grape: 80% Muscat Alexandrie, 20% Carignan Noire
Vineyard: 3.3 hectares,
Farming: certified organic
Harvest: by hand
Winemaking: Muscat macerated two days, blended with direct press Carignan
Aging: 12 months
Fining: none
Filtration: none
Added S02: none
“Magic Mountain”
Region: Banyuls-sur-Mer
Grape: Mourvedre
Vineyard: 3.3 hectares
Farming: certified organic
Harvest: by hand
Winemaking: whole cluster, 2 week maceration, fermentation in barrique.
Aging: 18 months in old chestnut barrels
Fining: none
Filtration: none
Added S02: none
“MielNat”
Region: Anjou
Grape: 90% Sauvignon Blanc, 5% Gamay, 5% Grolleau Noir
Vineyard: 30 year old vines
Soil: clay, silt, sand
Farming: no herbicides, no pesticides, only copper and sulphur in small doses, weeding by hand under the vines.
Harvest: by hand
Winemaking: whole bunch Sauvignon Blanc mixed with free run juice of Gamay and Grolleau Noir (one week maceration of both), one racking before bottling.
Aging: 9 months in fiberglass tank
Fining: none
Filtration: none
Added Added S02: none
“Oaristys”
Region: Banyuls-sur-Mer, Calces
Grape: 85% Syrah, 15% Muscat Petit Grain
Vineyard: 3.3 hectares
Farming: certified organic (Syrah), organic conversion (Muscat)
Harvest: by hand
Winemaking: 2 weeks whole cluster maceration, light pigeage
Aging: 8 months old chestnut barrel
Fining: none
Filtration: none
Added S02: none
“Oxymoron!”
Region: Maury
Grape: Muscat Petit Grain
Vineyard: 1.7 hectares,
Farming: third year organic conversion
Harvest: by hand
Winemaking: direct press blended with 2 week cryomacerated juice
Aging: 8 months stainless steel
Fining: none
Filtration: none
Added S02: none
