Domaine du Mascareil - David Château

Passionate about life and how the Earth responds to the care it receives, David Château has pursued a career in agriculture and winemaking, with experience in Burgundy, Oregon, and Bordeaux. Always attentive to the delicate interactions of living things, he cultivates his vines with respect and sensitivity.

His journey led him to Domaine du Mascareil in Castelnou (66), where he guides the vines in their adaptation to the natural elements. His wines are an expression of this intimate connection with nature, imbued with passion, reflection, emotion, and respect for the environment.

The estate follows an organic and biodynamic approach ( AB and Demeter certifications), aiming to create a living and balanced ecosystem. All practices in the vineyard and the cellar seek to minimize inputs and follow natural rhythms.

Sharing, simplicity and authenticity are at the heart of the estate's philosophy, with the desire to offer a respectful and sincere alternative to the classic winemaking model.

The vineyard

A 6-hectare vineyard nestled at 300 meters altitude in the Aspres, in the heart of preserved nature, the estate offers an exceptional panorama of Roussillon, Corbières, the Mediterranean, the Pyrenees and the Canigou.

The vines, surrounded by Mediterranean scrubland, are situated on a terroir of red and yellow clay mixed with limestone fragments. Planted with indigenous grape varieties such as Carignan, Grenache, and Mourvèdre (some dating back to 1962), the estate prioritizes viticulture that respects biodiversity.

• gentle and limited soil work;
• cover cropping with complex plant cover;
• herbal treatments;
• biodynamic preparations promoting plant balance on living soil.

In the cellar

Priority is given to the quality of the fruit, which is hand-picked at its optimal ripeness, early in the morning, to preserve its freshness.

The white and rosé wines are pressed directly and fermented at low temperatures, while the red wines undergo gentle vinification adapted to each plot or grape variety.

Interventions are limited, notably the addition of sulfur, and fermentations are carried out with indigenous yeasts.

The wine is aged in oak barrels and amphorae to preserve all the fruit.

The estate also prioritizes complete energy self-sufficiency, a real asset in highlighting the environmental values it upholds.