On the property, the entire vineyard is operated mechanically, no chemical are used. Harvesting is done manually.
In the cellar, nature operates and makes juices ferment. No chemicals are added in the winemaking process.
Each plot, bringing its particularity, is fermented separately which allows a better understanding of the terroir. Blending is then made and the wine can age.
Our wines
Cru des Agriate Blanc 2025
AOP Patrimonio
100% Vermentino
Winemaking:
75% Direct pressing, 25% maceration 24h
Gravity racked after 24h cold settle.
No inoculation, fermented with wild yeast.
Slow fermentation in stainless steel tanks with thermoregulation. Spontaneous malolactic fermentation while aging 6 months on thin lees in stainless steel tank.
Aging:
Enjoyable young, the Vermentino will surprise you if you wait few years.
Food Pairing:
Serve between 10-12°C with fish, poultry or cream cheese (brocciu ; ricotta)
Cru des Agriate Rosé 2025
AOP Patrimonio
85% Niellucciu, 15% Grenache
Winemaking:
85% direct pressing Niellucciu Grenache
15% One night maceration of Niellucciu Grenache
Gravity racked after 24h cold settle.
Slow fermentation in stainless steel tanks with thermoregulation. Spontaneous malolactic fermentation while aging 5 months on thin lees.
Aging:
Age 1 to 3 years
Food pairing:
Serve between 8-10°C as an appetizer, with delicatessen (charcuterie), tapas, barbecue or even with a spicy dish.
Cru des Agriate Rouge 2023
AOP Patrimonio
90% Niellucciu, 10% Sciaccarellu
Winemaking:
Destemmed, wild fermented in stainless steel tanks for 10 to 21 days with daily pump overs. Gravity dig out, free run and press are blended.
After the malolactic fermentation, the different vineyards are blended and will age on thin lees for 24 months: 80% in stainless steel tank, 20% in foudre and 500l oak barrels
Wine bottled without fining or filtration, no additions, sulphur used moderately.
Aging:
Young you’ll appreciate the fruit and freshness, or you can keep it for 4 to 5 years.
Food pairing:
Serve between 16 to 18°C with stew, oven cooked meat (beef or game).
Cuvée Sarah Blanc 2024
Vin de France
100% Vermentino
Winemaking:
Direct pressing than gravity racked after 24h cold settle.
No inoculation, fermented with wild yeast in stainless still tank. Slow fermentation, than aged 10 months in 500l barrels and foudre on thin leas without racking or stirring.
Spontaneous malolactic fermentation.
Racked and blended, than aged two months in stainless still tank before bottling.
Aging:
Enjoyable young, the Vermentino will surprise you if you wait few years
Cuvée Sarah Rouge 2020
AOP Patrimonio
100% Niellucciu
Winemaking:
Desteam, wild fermented in stainless steel tanks for 14 days with daily pump overs. Gravity digged out, free run and presses are blended.
The wine is barrel down before malolactic fermentation in 500 l barrels for 12 months (Barrels 2 to 7 years).
Racked and agged together for 11 months in stainless still tank.
Wine bottled without fining or filtration, no additions, sulphur used moderately.
Aging:
The Cuvée Sarah will appreciate being decanted 30min in advance or enjoyable at its optimum in 4 to 8 years, it will continue to offer you pleasant surprises beyond.
Food pairing:
Serve between 16 to 18°C with stew, oven cooked meat (beef or game)
Sempre Cuntentu 2025
Vin de France
100% Sciaccarellu
Winemaking:
Destemmed into stainless steel tanks. Wild fermented, 10 days of maceration with soft pump overs. Gravity digged out, free run and press blended. After malolactic fermentation, aging 8 months on thin lees in stainless steel tank.
No addition except sulphur used moderately. Unfiltered and unfined wine.
Aging:
Age 2 to 5 years
Food pairing:
Serve between 15 to 17°C on your terrace or near the fireplace, the most important is to be with the right people
Le Vin Coule dans nos Veines 2025
Vin de France
60% Niellucciu, 30% Grenache, 10% Sciaccarellu
Winemaking:
. 85% Co-fermentation Niellucciu/Grenache/Sciaccarellu .
Destemmed and crushed into stainless steel tanks. Wild fermented, 6 days of maceration with light pump overs. Free run kept separately.
. 15% One night maceration of Niellucciu Grenache.
Blended together after malolactic fermentation then agged 5 month on thin lies in stainless steel tank.
No addition except sulphur used moderately.
No filtration, no fining.
Aging:
Age 2 to 5 years
Sempre Azezzu 2023
Vin de France
85% Syrah 15% Niellucciu
Winemaking:
Destemmed and crushed into stainless steel tanks. Wild fermented, 15 days of maceration with light pump overs. Gravity digged out, free run and presses are blended.
Barrel down before malolactic fermentation. Aged 12 months on lees in 500l barrel, than 10 months in stainless still tank before bottling.
No addition except sulphur used moderately.
No filtration, no fining.
Aging:
Age 3 to 6 years.
Food pairing:
Serve between 16 and 18°C alone or with the wrong people, the most important: you don't want to be bothered