The History of the Domaine,
Initially the wines were produced for home consumption
After the Second World War, Domaine Maby was officially launched by Armand Maby, who developed a modern, functional winery and acquired new plots of vines.
In 1946, the first bottles bearing the “Domaine Maby” label were produced.
In the 1960s, Armand was joined by his son Roger and his sons-in-law. The estate was further extended, onto the Tavel appellation and also the magnificent pebbled terroir of Lirac. From this point onwards, the estate’s vintages were widely distributed in France, Europe and the United States.
In 2005, Roger’s son Richard Maby, joined the estate. After fifteen years spent in finance, and driven by his love of wine and the very special potential of Lirac and Tavel, he brought new energy to the estate and a modern style to his wines.
Work philosophy,
Maintaining healthy vines and high-quality grapes is the key to producing great wine… and a veritable obsession at Domaine Maby.
The work carried out on the vineyard throughout the year to ensure this essential, requiring skill and consistency. Engaged in sustainable winemaking, Domaine Maby favors natural vineyard maintenance techniques. Use of plant care products is limited to a minimum. Vineyard work is fully manual.
From pruning to de-budding, from green harvesting to grape-picking, the human touch brings out the very best of the terroir.
The fully manual harvesting campaign starts when the berries have reached optimal maturity. Plot by plot, grapes are picked in the early morning hours to ensure optimal preservation of their full aromatic potential. The harvest brings the work of an entire year to a close, and marks the beginning of a new phase, both in the vineyard with pruning, and in the winery with vinification and maturing.
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