Giuffá 2023 – Domaine de l’Agramante

Wine Overview

The Giuffá 2023 from Domaine de l’Agramante is an elegant and vibrant red wine from the Rhône region, made with 100% Cinsault. Classified as Vin de France, this wine perfectly balances tradition and natural viticulture, offering an authentic experience for those seeking freshness and finesse in every sip. The limited production of only 1,600 bottles makes each one a true treasure for enthusiasts. The unique terroir, characterized by sandy-silty terraces, provides mineral notes and harmony, while careful winemaking ensures expressive aromas and depth.

Wine History
Giuffá was born from Domaine de l’Agramante’s desire to express the purity of the Cinsault variety in the Rhône context. In recent years, the winery has focused on preserving tradition, combining natural vineyard methods with precise winemaking techniques. Manual harvesting ensures a rigorous selection of grapes, while respecting maceration and fermentation times preserves varietal characteristics. Over the years, Giuffá has been recognized for its freshness and lightness, standing out among French natural wines.

Vineyard Philosophy and Winemaking Approach
In the vineyard, Giuffá 2023 comes from natural viticulture, free of chemical treatments, respecting the land’s rhythms and surrounding biodiversity. The vineyards on sandy-silty terraces favor optimal drainage and uniform ripening. Manual harvesting allows only the best bunches to be collected, preserving integrity and aroma. In the winery, the grapes are destemmed and fermented at controlled temperature, with 18 days of maceration and daily remontage. Aging in steel for five months enhances freshness, with no fining or filtration, offering a clear, natural, and authentic wine.

Tasting Notes
The color of Giuffá 2023 is bright ruby red with violet reflections, immediately catching the eye. The nose reveals ripe red fruit notes, cherry, and raspberry, with subtle spice and mineral hints. On the palate, the wine is fresh and harmonious, with delicate tannins, balanced acidity, and elegant persistence that invites continued tasting.

Pairing Suggestions
Giuffá 2023 from Domaine de l’Agramante pairs perfectly with Mediterranean cuisine, grilled white meats, fresh cheeses, and light pasta dishes. Its natural freshness also complements rustic appetizers and vegetable-based dishes, enhancing flavors without overpowering them.

Technical Sheet

• Designation: Vin de France

• Variety: 100% Cinsault

• Region: Rhône

• Viticulture: Natural

• Harvest: Manual

• Winemaking: Destemming, controlled fermentation, 18-day maceration, daily remontage

• Aging: 5 months in steel

• Fining and Filtration: No

• Production: 1,600 bottles

• Alcohol: 12.5%

• Serving Temperature: 14-16°C

Domaine de l’Agramante – The story of a dream

The Domaine de l’Agramante was born in 2018 in Sabran, in the southern Rhône Valley, as the result of a personal journey even before an agricultural one. At its heart lies Carlo La Rocca, a young Sicilian engineer who, after fifteen years in the petrochemical industry, felt the need to radically change his life.

The search for freedom, the desire for authenticity, and a deep attraction to the world of wine—until then cultivated quietly—became a call that could no longer be ignored.

Carlo abandoned a well-established career to embrace uncertainty with courage, convinced that working the land could restore a deeper sense of time and meaning to his life.

The name of the estate carries both emotional and cultural roots: Agramante is the King of Africa described by Ariosto in Orlando Innamorato, a fierce and powerful character who, for Carlo, recalls the stories his father told upon returning from numerous trips to Africa, as well as the Sicilian puppet theatre of his childhood.

The choice of this name was far from accidental: Agramante symbolizes both imagination and freedom, childhood memories and a spirit of adventure. Giving the domaine this name meant binding his personal history to his new project, crafting wines that carry with them memory, tradition, and a strong individual identity.

The transformation from engineer to winemaker did not come by chance but through rigorous training. Carlo studied for two years in Beaune, the heart of Burgundian viticulture, where he built technical knowledge and sharpened his sensitivity.

A decisive role was played by the Thibon-Maccagno family of Mas de Libian, renowned Rhône vignerons who hosted him in their cellar and allowed him to vinify there for two years.

This collaboration was not merely practical support but a true apprenticeship, where Carlo learned to respect the land, to care for details, and to build coherence between the vineyard and the bottle. These lessons shaped the foundation and philosophy of the Domaine de l’Agramante.

Philosophy in the vineyard

From an agronomic perspective, the estate has grown quickly yet consistently with its principles of sustainability. In 2019 it expanded from 1.2 to 4.25 hectares of vineyards, planted on sandy-silty terraces.

Soil vitality is maintained with cover crops, enriching the earth with organic matter and improving structure.

Treatments are limited to copper and sulfur when strictly necessary, while vineyard work is carried out manually with the utmost respect for the vines.

Harvest is performed exclusively by hand, in small crates, allowing careful grape selection and preserving the integrity of the fruit—an essential step to ensure expressive, high-quality wines.

Winemaking approach

Vinification follows the same philosophy of respect and precision. After complete destemming, the grapes are only partially crushed to preserve freshness and aromatic potential.

During fermentation, the must undergoes daily pump-overs, gently extracting color, tannins, and aromatic compounds without forcing balance.

Maceration is deliberately limited to twelve days, a choice reflecting Carlo’s intention to privilege finesse and drinkability over sheer power. Alcoholic fermentation is followed spontaneously by malolactic fermentation, bringing smoothness and harmony.

After fermentation, the wine is separated from the coarse lees, but remains in contact with the fine lees, which nurture and enrich its complexity during aging. Clarification happens naturally through sedimentation, with no invasive interventions.

Only before bottling is a minimal dose of sulfur added, between 10 and 15 mg/L, sufficient for stability without altering purity. Every step, from vineyard to bottle, is guided by a single principle: accompany the wine without forcing it, allowing the terroir to speak.

The result is a young project already defined by strong identity, combining Carlo’s Mediterranean energy with the Rhône’s artisanal traditions.

The wines of Domaine de l’Agramante stand out for their authenticity, respect for raw material, and their ability to express the character of sandy-silty soils.

These are not crafted or manipulated wines, but sincere expressions of a human and cultural journey: bottles that tell the story of a life choice, the echo of family traditions, and the desire for freedom that has guided Carlo La Rocca through this remarkable adventure.