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White 2023

Working in the vines The terroir: the soil is granite arena which takes the form of silt and sand. Climate and exposure: our vines are planted on hillsides, facing South-East, at a hectare density of 4700 vines. The Cagna mountain peaking at 1400m and surrounding the vineyard allows […]

Perpetual Reserve 2015-2022

Working in the vineyard The terroir: the soil is a decomposition of granite arenas which takes the form of silt and sand, plot selection. Climate and exposure: our vines are planted on hillsides, facing South-East, at a hectare density of 4700 vines. The mountain of Cagna culminating at 1400m and surrounding the […]

Rosé 2023

Working in the vineyard The terroir: the soil is a decomposition of granite arenas which takes the form of silt and sand. Climate and exposure: our vines are planted on hillsides, facing South-East, at a hectare density of 4700 vines. The Cagna mountain peaking at 1400m and surrounding the vineyard allows […]

Red 2021

Working in the vines The terroir: the soil is granite arena which takes the form of silt and sand. Climate and exposure: our vines are planted on hillsides, facing South-East, at a hectare density of 4700 vines. The Cagna mountain peaking at 1400m and surrounding the vineyard allows […]

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Design Influenci, Corsican communications agency

Red 2021

Work in the vineyard

Terroir : the ground is granite arena which takes the form of
silt and sand.

Climate and exposure: our vines are planted on hillsides,
facing South-East, at a hectare density of 4700 feet. There
Cagna mountain peaking at 1400m and surrounding the vineyard
allows a strong thermal amplitude between day and night. PDO
Corsica Sartene.

Grape varieties and crops : our work is entirely organic
(Ecocert certified). On 9ha of Sciacarellu, Niellucciu and
Minustellu, we practice a royal cord size,
manual green work, light plowing and treatments
clay-based phytosanitary products.

Cellar work

Harvest: they are manual and carried out in the morning
small crates. For this vintage, they started on September 3
2021 and the yield per hectare is 35 hectoliters.

Winemaking and aging: after light scratching (90%), the
bays are vatted in thermoregulated stainless steel and reassembly and
regular load shedding punctuates the natural alcoholic fermentation
without adding yeast. After 5 weeks of vatting and
post-fermentation macerations, the wines are aged in casks
oak for 12 to 18 months. 60% Sciacarellu, 30% Niellucciu, 10%
Minsutellu.

In mouth

The color is ruby red. Its spicy nose supports notes of red fruits (strawberry and raspberry). Its frank attack opens onto a very full and oily palate with a lot of spicy and slightly cocoa aromatic return. It is a wine full of finesse, to drink at room temperature, which accompanies lamb and dishes with sauce. Keeps for 5 to 10 years.