Argilla ad Argillam

This wine comes from a vineyard called “Sambiches” composed of red clay and limestone. These plots, located at 340m of altitude have a south exposition, which bring freshness and perfect maturity to the wine.

The grapes are hand-picked and sorted at the vineyard. They are fully destemmed then fermented in concrete tank, each grape separately. Vatting time is between 28 to 35 days with daily grape-treading and pumping-over. The wines are then aged in 1000 and 600L clay amphoras for 9 months.

Dark red colour. Delicate and graphite nose, of wild blackberry and star anise. The palate is full and mineral, leading to an explosion of wild fruits paired to rosemary and saltiness.

Creamy polenta and winter vegetables – Stuffed quail with morels – Milk-fed lamb with herbs of Provence – Epoisse – Dark chocolate and red wine iced pear cake.