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 2019 -
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. Aged 6 months on thin lees in stainless steel tank.
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 2019 -
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. Aged 6 months on thin lees without stirring.
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 2018 -
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 14 months in stainless steel tank.
Wine bottled without fining or filtration, no additions, sulphur used moderately.
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 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.
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)
- Cuvée Sarah Blanc 2018 -
AOP Patrimonio
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.
Racking and blending at spring, then aged for 2 months in stainless steel tank before bottling.
- Sempre Cuntentu 2018 -
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 10 months on thin lees in stainless steel tank.
No addition except sulphur used moderately. Unfiltered wine.
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
- Sempre Azzezu 2017 -
Vin de France
90% Syrah 10% Niellucciu
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 8 months on lees in 500l barrel, than 4 months in stainless still tank before bottling.
No addition except sulphur used moderately.
No filtration, no fining.
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
- Rosé Sciaccarellu 2019 -
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 without stirring.
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.
