The Monastrel Estate started up in the twenties. This little family property has been producing a renowned Minervois from the seventies.
Taken over in 2001 by Vincent ENAUD, a wine specialist, and his wife, Brigitte, the operation was modernised. The vineyard was restructured and extended into the Mediterranean scrublands and today covers 8.5 ha of grapevines.
In 2007, a new, modern wine cellar was built, that is functional and provides good thermal insulation.
The grape harvest is carried out by hand.
The yields are limited to 35 hl/hectare on average.
At the Monastrel Estate you can also find olive oil made from the olivière variety, a regional variety recognised for its fine quality and its fruit.
Our wine-tasting cellar is open all year round on appointment.