Our wines

100% Vermentino 

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Winemaking:  

80% Direct pressing, 20% 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. 

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Aging: 

Enjoyable young, the Vermentino will surprise you if you wait few years.

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Food Pairing:

Serve between 10-12°C with fish, poultry or cream cheese (brocciu ; ricotta)

85% Niellucciu, 15% Sciaccarellu  

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Winemaking: 

Direct pressing, gravity racked after 24h cold settle.

Slow fermentation in stainless steel tanks with  thermoregulation. Spontaneous malolactic fermentation while aging 6 months on thin lees.

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Aging: 

Age 1 to 3 years

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Food pairing:

Serve between 8-10°C as an appetizer, with delicatessen (charcuterie), tapas, barbecue or even with a spicy dish.

90% Niellucciu, 10% Sciaccarellu  

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Winemaking: 

Destemmed, wild fermented in stainless steel tanks for 15 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 in stainless steel tank.

Wine bottled without fining or filtration, no additions, sulphur used moderately.

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Aging: 

Young you’ll appreciate the fruit and freshness, or you can keep it for 4 to 5 years.

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Food pairing: 

Serve between 16 to 18°C with stew, oven cooked meat (beef or game).

100% Niellucciu

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Winemaking: 

Destemmed, wild fermented in stainless steel tanks for 15 days with daily pump overs. Gravity dig out, free run and press are blended.

Aged on thin lees for 34 months in stainless steel tank.

Wine bottled without fining or filtration, no additions, sulphur used moderately.

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Tasting notes:

Nose: Dense and expressive, a very broad and rich register of sweet spices, noble plants (eucalyptus, maquis) as well as undergrowth.

Mouth: Ample and rich, lots of volume on the attack, smooth and greedy tannins coat the palate. An aromatic carried by the very ripe fruit which is exhaled from the texture of the mouth. A long and diffuse finish, the glycerol giving way to a finely textured substance.

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Food pairing: 

Serve between 16 to 18°C with stew, oven cooked meat (beef or game).

100% Vermentino  

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Winemaking: 

Direct pressing of whole bunch. 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 on thin leas without racking or stirring. 
Spontaneous malolactic fermentation. 
Racked and blended, than aged one year in stainless still tank before bottling. 

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Aging: 

Enjoyable young, the Vermentino will surprise you if you wait few years

100% Niellucciu ​

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Winemaking: 

Desteam, wild fermented in stainless steel tanks for 15 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.

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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.

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Food pairing:

Serve between 16 to 18°C with stew, oven cooked meat (beef or game)

50% Niellucciu, 30% Sciaccarellu, 20% Grenache 

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Winemaking: 

Direct pressing, gravity racked after 24h cold settle.

No inoculation, fermented with wild yeast.

Slow fermentation in stainless steel tanks with thermoregulation. Aged 5 months on lees.

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Aging: 

Age 2 to 5 years

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Food pairing:

Serve between 8-10°C as an appetizer, with delicatessen (charcuterie), tapas, barbecue or even with a dessert.

100% Sciaccarellu ​

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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.

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Aging: 

Age 2 to 5 years

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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  

55% Grenache 38% Niellucciu 7% Sciaccarellu  

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Winemaking:  

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. 65% Co-fermentation Niellucciu/Grenache with 25% direct pressing. 

Destemmed and crushed into stainless steel tanks. Wild fermented, 6 days of maceration with light pump overs. Free run kept separately. 

. 35% Carbonic maceration of Grenache 

 

Co-fermentation and Carbonic maceration are blend together then agged 6 month on thin lies in stainless steel tank. 

No addition except sulphur used moderately.

No filtration, no fining.

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Aging: 

Age 2 to 5 years

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100% Syrah  ​

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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.

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Aging: 

Age 3 to 6 years.

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Food pairing:

Serve between 16 and 18°C alone or with the wrong people, the most important: you don't want to be bothered