Guillermo Campos & Cécilia Diaz

La Mariota (Roussillon)

Based in Maury, in the rugged Agly Valley of the Roussillon, La Mariota is the vibrant project of Guillermo Campos and Cécilia Diaz. Originally from Spain (Guillermo) and Argentina (Cécilia), the couple arrived in the region in 2016 after years of working in various wineries across the globe.

They fell in love with the ancient, high-altitude vines of the Roussillon and established their own estate with a mission to produce "vins de soif" (wines for thirst) in a region traditionally known for heavy, fortified wines. Their name, La Mariota, refers to a local legendary figure, symbolizing their connection to the folklore and soul of the land.

The Philosophy: Freshness in a Hot Climate

Guillermo and Cécilia are part of a movement redefining the Roussillon as a source of elegant, low-alcohol, and highly drinkable wines. Their approach includes:

• Thermal Management: To combat the intense Mediterranean heat, they prioritize early picking and high-altitude parcels to preserve natural acidity and "crunchy" fruit profiles.

• Radical Non-Intervention: They are members of the S.A.I.N.S. association (Sans Aucun Intrant Ni Sulfite), meaning they use absolutely no additives, including sulfur, at any stage of the process.

• Ancestral Spirit: They work with old vines (many 50–100 years old), believing that these deep-rooted plants are the only ones capable of translating the complex geology of the Agly Valley without irrigation.

Technical Profile

Terroir and Vineyard Management

The estate consists of roughly 8 hectares split into numerous small parcels around Maury, Estagel, and Tautavel. The geology here is a spectacular mosaic: black marl, grey schist, and limestone. These poor, stony soils force the vines to struggle, resulting in low yields but incredible aromatic concentration. They farm strictly Organically (in conversion/certified), using manual labor and light treatments to maintain soil health in this arid environment.

Varietals and Vinification

They focus on Mediterranean staples: Grenache Noir, Grenache Gris, Carignan, and Macabeu. In the cellar, they utilize stainless steel and fiberglass tanks to maintain a "pure fruit" expression, avoiding the use of oak which can overwhelm the delicate floral notes they seek. Macerations are generally short and gentle (infusion style), and they often utilize whole-cluster fermentation to add a herbal, spicy lift and "frizzy" energy to the reds.

Notable Cuvées

• Canta Mañana: A bright, energetic rosé or light red (depending on the vintage) usually made from Grenache and Carignan. It is the epitome of their "glou-glou" style.

• M'Agit: A deep but fluid red from old-vine Carignan and Grenache, showcasing the spicy, smoky character of the Maury schist.

• Vinaigrette: Despite the cheeky name, this is a serious and salty white/orange wine made from Macabeu and Grenache Gris, noted for its mineral tension.

• T'As l'Air de Quoi: A pure Grenache Noir that defies Roussillon stereotypes—it is floral, light-bodied, and best served slightly chilled.

• Trade Inquiries: They are regulars at La Dive Bouteille and Les Anonymes. Due to their very low yields and "S.A.I.N.S." status, their wines are highly allocated.