About us

The Mas Gil

The history of Clos d’Agon revolves around the main farmhouse, Mas Gil, which gives its name to the entire property. 

There are written records that confirm the existence of a vineyard on this estate as early as the 15th century in what was the Mas Sabater. In 1792 the current farmhouse was built, today called Mas Gil, which in ancient times was surrounded by 12 hectares of vineyards, planted with hybrid varieties, narrow planting frames and head-pruned pipes.

It is at the end of the 80s of the last century when the modern chapter of our winery begins.

Our history

1989
Acquisition of the farm by Philippe Dambois. Birth of Clos d’Agon brand.
Created by potrace 1.16, written by Peter Selinger 2001-2019
1990-1992
Planting of the first plots with new varieties, mainly Cabernet Sauvignon and Merlot, together with Syrah, Viognier, Marsanne, Roussanne and Monastrell.
Created by potrace 1.16, written by Peter Selinger 2001-2019
1995
Planting of two more plots of Viognier and Roussanne respectively, with which the first 8 ha are completed.
Created by potrace 1.16, written by Peter Selinger 2001-2019
1999
Arrival of the current owners. Advice from Peter Sisseck.
Created by potrace 1.16, written by Peter Selinger 2001-2019
2001
New plots are planted in the highest areas of the property. It is mainly committed to Cabernet Franc and Syrah. Small areas of Petit Verdot are also planted.
Created by potrace 1.16, written by Peter Selinger 2001-2019
2002
Construction work begins on the new winery, designed by the architect Chus Manzanares.
Created by potrace 1.16, written by Peter Selinger 2001-2019
2004
New plots are planted. Cabernet Franc predominates. Some Cabernet Sauvignon and Petit Verdot are also planted.
Created by potrace 1.16, written by Peter Selinger 2001-2019
2005
Work on the construction of the winery is completed. It is a modern construction but integrated into its surroundings, slightly inspired by the work of Piet Mondrian.
Created by potrace 1.16, written by Peter Selinger 2001-2019
2006
A new plot of Merlot is planted
Created by potrace 1.16, written by Peter Selinger 2001-2019
2008
Miguel Coronado is the new Technical Director. He continues to hold that position today.
Created by potrace 1.16, written by Peter Selinger 2001-2019
2019
The plots previously uprooted in 2011 and 2014 (mainly Cabernet Sauvignon) are planted. In this case, we opted for other varieties, more deeply rooted in our environment: Red Garnacha, White Garnacha and Gray Garnacha, as well as Viognier.
Created by potrace 1.16, written by Peter Selinger 2001-2019
2021
We became part of the great family Grandes Pagos de España
Created by potrace 1.16, written by Peter Selinger 2001-2019

The vineyard

GEOGRAPHY

The vineyard is located at the source of “Les Gavarres”, surrounded by the mountains of this natural space, which form a kind of amphitheater facing the sea.

CLIMATE

It has a Mediterranean climate influenced by the Tramontana (here already attenuated) and the breezes from the Mediterranean, which can be seen from all plots.

SOIL

The vines grow on clay and slate soils with a mainly North-South orientation. The altitude of the plots ranges between 40 and 140 m.

GRAPES

The red varieties used are Syrah, Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Merlot and the white ones Viognier, Marsanne and Roussane. We have recently converted some plots to plant Red, White and Gray Garnachas.

TASTING

Our wines are fresh, fine, and elegant and with great storage capacity.

ELABORATION

We try to preserve the quality that the grape brings from the field and express the particularities of each vintage. We pay special attention to cleanliness in all processes.

We work in integrated production, sustainable and rational agriculture.

We take care of the vineyard as if it were a garden, working mainly manually, trying to give it conditions that avoid treatments with synthetic chemicals.

The plants are pruned during the vegetative rest by means of a “double Guyot” system without return thumbs.

During vegetative growth, work is done carefully, removing excess shoots, stripping, thinning bunches and defoliating.

The harvest takes place at the optimum moment of ripening of the grapes, manually and this is deposited in stackable boxes of 15 kg capacity.

It is known to us that great wines are made in the vineyard and not in the cellar.

Our team

Miguel Coronado

Winemaker and technical director

Paco Balsera

Winemaker

Carlos Naranjo

Cellarer

Alex Mingorance

Vineyard Foreman

Isaac Mañas

Works in the vineyard

Ali Traoré

Works in the vineyard

Viviana Mendílez

Maintenance, logistics and accounting

Laura Toso

Wine tourism and events

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