Maury is located in Roussillon, granted its AOC in 1936 and is devoted to making sweet wines.

Almost all wines are red, made from at least 75% Grenache noir; other permitted grapes are Grenache blanc, Grenache gris, Macabeu , Malvoisie du Roussillon, Syrah, Muscat and other local varieties.

Maury is a “vin doux naturel” style created by adding fortifying spirits, such as brandy, to the wine in mid-fermentation. Maury is vinified in a manner similar to port, but initial aging is often conducted in large 25 litre glass jugs known as bonbonnes (les dammes jeannes / demi-johns). The wines may also be aged in wood for up to 15 years. The resulting wines vary in depth and concentration.

In food and wine pairings, Maury is often served as an apéritif or as an accompaniment to foie gras, duck and strong blue cheeses. For dessert, aged Maury, much like Banyuls, is recognised as a suitable pairing for chocolate.