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 2021- Sold out
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 5 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 2021 - Sold out
AOP Patrimonio
90% Niellucciu, 10% Sciaccarellu
Winemaking:
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 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 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).
Batolaccio 2019
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 2020 - 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 than aged for 11 months on thin leas without racking or stirring. Spontaneous malo lactic fermentation during aging.
Racked and blended, then aged for 2 months in stainless steel tank before bottling.
Aging:
Enjoyable young, the Vermentino will surprise you if you wait few years
Cuvée Sarah Rouge 2019 - Sold out
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 aged together for 10 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
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
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
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.
Sempre Azezzu 2019 - 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.
Barrel down before malolactic fermentation, aged 12 months on lees in 500l barrel, than 11 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