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.
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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 2020
AOP Patrimonio
100% Vermentino
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Winemaking:
80% Direct pressing, gravity racked after 24h cold settle.
20% Skin contact for 24h, then pressed and 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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Tasting notes:
Nose: Very fine and elegant, an intense minerality associated with floral notes and citrus peel.
Mouth: Lively and frank start, always focused on an aromatic and very saline mineral texture. The mid-palate broadens and deepens with the natural fat of Vermentino. Noble bitters accompany the finish with sappy and iodized notes. Nice persistence on finesse.
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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)
Cru des Agriate Rosé 2020
AOP Patrimonio
75% Niellucciu, 25% Sciaccarellu
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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. Agged 6 months on thin lees.
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Tasting notes:
Nose: Elegant and refined, the tangy little red berries mingle with pleasant mineral and saline touches.
Mouth: Balanced between freshness and vinosity. A complex and textured rosé, an aromatic very present on red fruits and the mineral. The dominant Niellucciu on the palate adds a fine, very pleasant tannic touch that brings a lot of relief to this wine. Fairly rich finish, spreads diffusely on a very salty touch.
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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.
Cru des Agriate Rouge 2018
AOP Patrimonio
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 14 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).
Cuvée Sarah Blanc 2018 - Sold Out
AOP Patrimonio
100% Vermentino
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Winemaking:
Whole bunches direct pressed, gravity racked after 24h cold settle.
No inoculation, fermented with wild yeast in 500L barrel. Slow fermentation and aging for 11 months in barrels. Spontaneous malo lactic fermentation during aging.
Racking and blending at spring, then aged for 2 months in stainless steel tank before bottling.
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Aging:
Enjoyable young, the Vermentino will surprise you if you wait few years
Cuvée Sarah Rouge 2017
AOP Patrimonio
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.
After the malolactic fermentation, the wine is barrel down in barriques and 500 l barrels for 10 months (Barrels 2 to 7 years).
Racked and aged together for 2 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)
Rosé Diceppo 2019
Vin de France
100% Sciaccarellu ​
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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 6 months on lees without stirring.
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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.
Sempre Cuntentu 2019
Vin de France
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 10 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
Sempre Azezzu 2018 - Sold Out
Vin de France
100% Syrah ​
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Winemaking:
Destemmed and crushed into stainless steel tanks. Wild fermented, 12 days of maceration with light pump overs. Gravity digged out, free run and presses are blended.
After 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