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A blend of old-vine Grenache (60%) and Syrah (40%) from south-facing, sandy terraces in Sabran, this is a deeper, more structured expression of Carlo’s world. The site is warm and wind-swept, naturally keeping the fruit healthy and yields low, with farming remaining fully organic and hands-on throughout.
Fermented separately (Grenache fully destemmed, Syrah with a portion of whole bunch), the wine sees a gentle maceration before resting in tank for 10 months. As always with Carlo, nothing is rushed - no filtration, just time and patience to let the wine settle into itself.
In the glass, Ciaülà leans darker and more grounded than M’arricriu. There’s a savoury edge to the fruit, with a quiet power and structure that builds with air. This is a wine for the table; think slow-cooked meats, rich sauces, hard cheeses, or long evenings where the bottle disappears without much notice.