{"id":760600,"date":"2020-06-24T07:38:39","date_gmt":"2020-06-24T07:38:39","guid":{"rendered":"https:\/\/masdescolibris.fr\/home\/"},"modified":"2026-02-04T20:51:15","modified_gmt":"2026-02-04T20:51:15","slug":"home","status":"publish","type":"page","link":"https:\/\/masdescolibris.fr\/en\/","title":{"rendered":"Home"},"content":{"rendered":"\t\t
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MAS DES COLIBRIS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Authentic wines<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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AOP Languedoc \/ Gr\u00e9s de Montpellier<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gignac - H\u00e9rault Valley<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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MAS DES COLIBRIS<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Authentic wines<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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AOP Languedoc \/ Gr\u00e9s de Montpellier<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Gignac - H\u00e9rault Valley<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"S\u00e9bastien\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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From Rugbyman to Paysan Vigneron<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I was born and raised on the family farm in mixed farming\/livestock farming in Aveyron. For me, working the land is noble. <\/p>

After a long career as a rugby player and a shorter one as a civil servant, I decide to retrain. As I approach my forties, the call of the land is too strong, my peasant origins catch up with me: I will be a winemaker! <\/p>

After 2 years of research, I ended up finding the rare gem: an island of 12 ha of vines in a preserved natural environment. A qualitative terroir, adapted grape varieties and, icing on the cake, the vines are certified organic since 1999. <\/p>

It is not yet an estate, the former owner brought his grapes to the cooperative cellar and the time for retirement arrived before he could realize his particular cellar project.<\/p>

The adventure of the Mas des Colibris thus begins at the beginning of 2013<\/strong>, with an accelerated learning of the work of the vine by the method known as \u00abtotal immersion\u00bb. My initial training as an agricultural engineer and the benevolent advice of Luc, the former owner, will allow me to pass through my first wine-growing seasons without major problems. <\/p>

The time to build the necessary buildings and the first vintage of the Mas des Colibris was born in 2015.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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I was born and raised on the family farm in mixed farming\/livestock farming in Aveyron. For me, working the land is noble. <\/p>

After a long career as a rugby player and a shorter one as a civil servant, I decide to retrain. As I approach my forties, the call of the land is too strong, my peasant origins catch up with me: I will be a winemaker! <\/p>

After 2 years of research, I ended up finding the rare gem: an island of 12 ha of vines in a preserved natural environment. A qualitative terroir, adapted grape varieties and, icing on the cake, the vines are certified organic since 1999. <\/p>

It is not yet an estate, the former owner brought his grapes to the cooperative cellar and the time for retirement arrived before he could realize his particular cellar project.<\/p>

The adventure of the Mas des Colibris thus begins at the beginning of 2013, with an accelerated learning of the work of the vine by the method known as \u00abtotal immersion\u00bb. My initial training as an agricultural engineer and the benevolent advice of Luc, the former owner, will allow me to pass through my first wine-growing seasons without major problems. <\/p>

The time to build the necessary buildings and the first vintage of the Mas des Colibris was born in 2015.<\/strong><\/p><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t

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Everything starts from the earth, from the soil. To make a good wine, you need good grapes. To obtain quality grapes, it is necessary to work the land well, so the vine develops harmoniously and gives the best of itself. That\u2019s why I call myself a Farmer-Winemaker! <\/p>

S\u00e9bastien Galtier<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The vineyard<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The vineyard is located in the foothills of the Causse d’Aumelas, on a very qualitative terroir classified as AOP Languedoc\/Gr\u00e9s de Montpellier.<\/p>

On an area of more than 15,000 ha, the causse of Aumelas constitutes one of the largest spaces of uninterrupted scrubland. It is covered by 2 Natura 2000 sites. <\/p>

The 12 ha of vines of the estate are inserted in an island of about twenty hectares, which also has some olive trees, scrubland, a pine forest and a stream the Rieu Salat.<\/p>

This small temporary stream crosses the vineyard, it presents a rich ripisylve which constitutes a remarkable natural habitat. Humidity promotes the development of a lush and very diverse flora. <\/p>

All the plots are bordered by hedges, tall trees or scrubland. To further strengthen this ecosystem, at the beginning of 2020, we planted 230 trees and shrubs (local hardy species) spread over 3 hedges and a grove. <\/p>

This exceptional environment promotes the presence of an extremely diverse fauna and flora, leading to a balanced ecosystem:<\/span> ocellate lizard, green lizard, frogs, bats, birds: hoopoe, Loriot d’Europe, Rollier, bee-eater, waxbill Jean Le Blanc, grey harrier,..<\/p>

The oldest vines (Carignan and Grenache) are over 70 years old. The rest is younger, 15 to 20 years for Syrah, Grenache, Merlot and Chardonnay.<\/span><\/p><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t

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Organic and Biodynamic Agriculture<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The vines have not seen pesticides for more than 20 years (Organic certification since 1999).<\/span><\/p>

They receive all the biodynamic preparations that aim to stimulate the biological life of the soil and strengthen the vine and its natural defences. To fight against the main vine diseases, which are oidium and downy mildew, decoctions and teas (horsetail, nettle, camomile, yarrow, …) are used with additional sulphur and Bordeaux mixture in very small doses. <\/p>

Bat shelters were arranged in the vineyard plots. The bat is a fearsome moth predator responsible for the “cluster worm”, no treatment against the cluster worm is necessary. <\/p>

Moreover, every year energized compost is brought to the vines. This compost is made from organic cow manure provided by my friend Pierre, installed on the Larzac. <\/p>

As far as possible, I organize the work in the vineyard and the cellar according to the lunar and planetary calendar.<\/p>

The vines benefit from semi-permanent grassing, only superficial ploughing is carried out in spring to control spontaneous vegetation. The headlands (borders of plots) are left in their natural state. <\/span><\/p>

The harvests are done by hand in crates, with sorting at the vine.<\/p><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t

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Natural vinification<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The grapes are harvested by hand in boxes, with sorting in the vineyard. Fermentation with indigenous yeasts (no added chemical yeasts). <\/span><\/p>

Winemaking is conducted without oenological inputs, only sulfites (SO2) are used when necessary, but always at very low doses.<\/span><\/p>

This gentle winemaking allows to obtain authentic wines that reveal their terroir.<\/span><\/p>

All wines are certified in Organic Agriculture (AB) since always and in Biodynamics (DEMETER) from the 2020 vintage.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The legend of the hummingbird<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I chose the name of the domain by reading a book by Pierre Rabhi, pioneer of agro-ecology in France. He tells the legend of the Hummingbird (Native American tale): <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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One day, the legend says, there was a huge forest fire. All the terrified and appalled animals watched, powerless, the disaster. Only the little hummingbird activates, going to get a few drops of water in its beak to throw them on the fire. <\/p>

After a while, the tattoo, annoyed by his derisory actions, said to him:
“Colibri! You\u2019re not crazy? Do you think it\u2019s with these drops of water that you will put out the fire?”.
“I know it, answers the hummingbird, but I do my part”.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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News from the Domain<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"Vineyard<\/a><\/div>
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View the latest news<\/a><\/span><\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Meet us<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tasting and sale by appointment.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mas des Colibris
2600 chemin de P\u00e9lican
34150 Gignac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tel: (33) 06 14 82 23 25<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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masdescolibris@gmail.com<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t06 14 82 23 25\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tmasdescolibris@gmail.com\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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