Work in the vineyard

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 a strong thermal amplitude between day and night. The wine comes from 4 plots: 2 in the north, 1 other on sunny hillsides, and the last on a plateau subject to sea winds.

Grape varieties and crops: our work is entirely organic (Ecocert certified). On 4ha of Vermentinu, we practice simple Royat and Guyot cordon pruning and manual green work, light plowing and clay-based phytosanitary treatments.

Cellar work

Harvest: they are manual and carried out in the morning
crates. For this vintage, they began on August 22, 2023.

Winemaking and aging: The grapes are placed in crates overnight at 10 degrees. After direct pressing of the whole bunches, the juices are
vats in stainless steel thermo regulated at 9 degrees. Alcoholic fermentation occurs
unfolds in stainless steel, thunder, concrete tulips and half muid at 16 degrees.
Regular stirring and topping punctuate the breeding which lasts around 8 months. 100% Vermentinu. AOP Corsica Sartene.

In mouth

Light color with straw yellow reflection, beautiful shine. Its first nose is on white fruit and floral notes appear with a slight honey. In the mouth, the attack is quite lively and there is a nice length. In the end, we find white fruit and a slight note of positive bitterness typical of Vermentinu. Between 8° and 10°, it will accompany fish or blue-veined cheeses as well as truffle dishes. Keeps for 5 years.