I’m Carlo La Rocca, a winemaker since 2018. I started with 2 hectares, expanded to 4.5 in 2019, then in 2021 planted an additional half hectare of white vines.
After working in engineering and petrochemicals for 15 years, I decided to take stock of what I wanted from life - opting to instead produce wine and use my head and my hands to take good care of my vines.
My vineyards are certified organic and flourish on sandy loam terraces in the town of Sabran (Côtes du Rhône Sud). 

My medium-term objective is to apply biodynamic treatments to refine and amplify the work I'm already doing on the vines.

The harvest is manual and in crates, with strict sorting at the plot. In the cellar the grapes are destemmed, crushed and placed in vats using gravity. The grape maceration time is directly related to the quality of the vines. All the grapes are vinified in steel.

Ageing is also done in steel vats except for the Jacuzzo, which is aged in demi-muids.
Particular attention is paid to the hygiene of the cellar, in order to reduce risk of having problems with the wine as much as possible - and to be able to add a very low level of sulfites, i.e. less than 20 mg per litre to counter oxidation.