Historically, Scamandre Rouge, like all the estate's wines, was offered under the Costières de Nîmes label. Like the world of wine which is evolving rapidly towards greater freedom, research and creativity, we want to think outside the box. We have made our choice, Scamandre Rouge 2019 will be a Vin de France.
Start with the guinea fowl juice. Cut the carcass into small pieces using poultry scissors. Place half of the poultry pieces in a sauté pan and brown them in olive oil with a pinch of salt.
Start with the dough using a Kitchen Aid type mechanical mixer with the kneading blade. Pour the flour into the bowl then the eggs, and finally the salt and oil. If the eggs are small, you can add a little water (2 to 3 tablespoons). Mix until you obtain a homogeneous, non-sticky dough. Leave the resulting ball to rest for 3 hours in the refrigerator after wrapping it in film.