oz wine company | 41 Rogers road, haverhill Ma | 978-373-9463

Sandrine Farrugia

Sandrine Farrugia is originally from Paris, where she grew up and eventually landed a job with a wine exporter based in Paris selling organic wines to Japan.  While working, she met and began dating Elian Da Ros in 2007, and in 2010 Sandrine moved to the Marmandais to begin her wine internship, and to join her life partner Elian Da Ros.

 

In 2012, a local grower leased her 0.52 hectares of white vines, and she made her first wines.  But the wines were not released commercially because the vineyard was not organically farmed.  For the next 3 years she converted the vineyard to organic farming and shortly thereafter, she bought another 2 hectares of red vines in a parcel close by.  

 

Today Sandrine farms less than 3 hectares and makes a very modest amount of wine in Elian’s cave.  Her wines are made with a minimalist approach- managing the vineyards and vinification herself based on what she has learned in the last 10 years. The result is a very small amount of delicious wines from the very special terrior of Marmandais!

Côtes du Marmandais Rouge Le Vague

VARIETAL: 33% each of Abouriou, Cabernet Franc, and Merlot

VINEYARD: Certified Organic. Lamalon, a 1 hectare (2.5 acres) plot located in the village of Romestaing. Vines were planted in 1997 on sandy clay on top of limestone marl.

VINIFICATION: Merlot and Cabernet Franc were destemmed, very light extraction. Carbonic maceration for Abouriou. 18 months elevage in old demi-muids, then in concrete tanks. Lightly filtered. Small amount of SO2 during press and bottling. Organic farming and all work in the cellar is done naturally.

Côtes du Marmandais Blanc 52 Ares

VARIETAL: Semillon (70%), Sauvignon Blanc (30%).

VINEYARD: Certified organic. Located in the village of Saint Sauveur, and the lieu dit "Gassiot". The size of the vineyard size is 0.52 are (approx. 1.3 acres), hence the name of the wine. Vines are planted on gravelly clay planted in 2002. 

VINIFICATION: Slow press and cold settling, then slow fermentation with natural yeast in old demi-muids. No racking or filtering. 18 months elevage in old demi-muids, then in concrete tanks. Lightly filtered. Small amount of SO2 during press and bottling. All cellar work is carried out naturally. 
125 cases produced.