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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 2022

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AOP Patrimonio 

100% Vermentino 

Winemaking:  

100% Direct pressing, 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 7 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 2022

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AOP Patrimonio 

95% Niellucciu, 5% Sciaccarellu  

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.

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 2020

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AOP Patrimonio 

90% Niellucciu, 10% Sciaccarellu  

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.

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).

Batolaccio 2019

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Vin de France

100% Niellucciu

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.

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.

Food pairing: 

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

Cuvée Sarah Blanc 2021- Sold out 

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Vin de France 

100% Vermentino  

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 11 months in 500l barrels on thin leas without racking or stirring. 
Spontaneous malolactic fermentation. 
Racked and blended, than aged 2 months in stainless still tank before bottling. 

Aging: 

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

Cuvée Sarah Rouge 2020

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AOP Patrimonio 

100% Niellucciu 

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.

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)

Rosé Diceppo 2021 - Sold out 

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Vin de France

100% Sciaccarellu 

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.

Aging: 

Age 2 to 5 years

Food pairing:

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

Sempre Cuntentu  2021 - Sold ou

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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 2021

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Vin de France 

70% Niellucciu 33% Grenache 

Winemaking:  

Grenache and Niellucciu Co-fermented. 20% direct pressing. 

Destemmed and crushed into stainless steel tanks. Wild fermented, 6 days of maceration with light pump overs. Gravity digged out, free run and presses are blended.

Agged 6 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 2020 - Sold out

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Vin de France

100% Syrah  

Winemaking: 

Destemmed and crushed into stainless steel tanks. Wild fermented, 16 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 11 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

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