Domaine Amagat

Pierre Danoy is part of a new wave of growers working quietly and intentionally in the south of France, focused less on statement wines and more on clarity, balance, and feel. At Domaine Amagat, his approach is grounded and patient—vineyard work comes first, and the cellar is treated as a place to guide rather than correct.

The wines are made with a light hand and a clear respect for the raw material. Fermentations are allowed to unfold naturally, extraction is gentle, and élevage is chosen for transparency rather than polish. Nothing is pushed, nothing is disguised. The goal is wines that feel complete without feeling shaped.

Pierre’s work has earned admiration from some of the most respected voices in natural wine. Notably, Tom Lubbe of Matassa has publicly praised Pierre’s vineyards and fruit, citing their exceptional health and vitality — and has sourced grapes from Pierre for Matassa, a rare vote of confidence in a region where Tom is famously selective. It’s a relationship rooted in trust, shared values, and a mutual belief that great wine begins entirely in the vineyard.

Domaine Amagat is not about trends or extremes. It’s about making honest wines that reflect where they come from and how they’re made—clear, thoughtful, and confidently unadorned.