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    6 Bottles Côtes du Rhône 2021 "M'Arricriu" - Domaine de l'Agramante

    €81.50Save €16.30
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    "M'Arricriu" by Domaine De l'Agramante is a red wine obtained from a blend of Grenache, Syrah, Cinsault and Counoise, which come from the vineyards located on the sandy soils in Sabran. 12 days of maceration on the skins, 5 months of aging in steel, assembly of the parcels before bottling, no filtration or clarification.

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    Domaine De l'Agramante is located in Sabran, in the southern Rhone and was founded in 2018 by Carlo La Rocca, a young Sicilian engineer who moved to France first for his studies and then for work. After 15 years of activity as a chemical engineer, between coffee and computers, he abandons a career already started to follow his desire for freedom and his hitherto dormant inclinations. Artisan agriculture is the answer that seemed the most obvious to him: using your hands and brain to take care of the vine. Producing a wine that best expresses the territory and the work on the vineyard. It begins with two years of studies in Beaune and with the meeting of the Thibon-Maccagno, owners of the Mas de Libian; a family of winemakers whose support has been important in terms of experience, for the consolidation of the company project and for the material support, to the point that for the first two thousandths the Mas de Libian has made its own cellar available. hectares of vineyards in Sabran because this place, with its rolling hills and Mediterranean climate, reminds him of his Sicily.The vineyards of Syrah, Grenache, Cinsault and Counoise are placed on sandy-silty terraces where Carlo practices green manure to enrich the land. The treatments are carried out with Bordeaux mixture and sulfur as needed. In the cellar the maceration never exceeds 12 days, the fermentation is spontaneous, and the finishing takes place in steel. 2 wines produced: "Ciaüla" blend of Grenache, Syrah, Cinsault and Counoise with 12 days of maceration on the skins, and "M’Arricriu" made from the same blend of "Ciaüla" but with 6 days of maceration on the skins.

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