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 2020 - Sold out
AOP Patrimonio
100% Vermentino
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.
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.
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 2020
AOP Patrimonio
75% Niellucciu, 25% Sciaccarellu
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.
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.
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 2019
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 16 months in stainless steel tank.
Wine bottled without fining or filtration, no additions, sulphur used moderately.
Tasting notes:
Nose: Dense and full, marked of very ripe fruit and spices aromas (cherry, fig, clove and cistus).
Mouth: Sapid and rich, a voluminous and harmonious wine with an ample tannic structure. A ripe and complex aromatic marked by red fruits, spices as well as noble vegetal notes. Final where the richness and the glycerol of the wine gives way to a very powdery grain of texture.
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 2019 - Sold Out
Vin de France
100% Vermentino
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.
Racked and blended, then aged for 20 months in stainless steel tank before bottling.
Aging:
Enjoyable young, the Vermentino will surprise you if you wait few years
Cuvée Sarah Rouge 2017
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.
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.
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 2020
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 6 months on lees.
Tasting notes:
Nose: On the restraint revealing itself patiently with aeration, notes of small red fruits (blueberry) and white flesh (peach).
Mouth: Energetic attack quickly counterbalanced by an ample and tasty texture. A wine with depth and tone. Long finish with a caressing consistency.
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 2019
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 2020
Vin de France
34% Sciaccarellu 33% Niellucciu 33% Grenache
Winemaking:
Grenache, Sciaccarellu, Niellucciu Co-fermented.
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.
Agged 8 month on thin lies in stainless steel tank.
No addition except sulphur used moderately.
No filtration, no fining.
Sempre Azezzu 2018 - Sold Out
Vin de France
100% Syrah
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 stell 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