Work in the vineyard

• The terroir : the soil is granite sand which takes the form of silts and sands.

• Climate and exposure : our vines are planted on hillsides, facing south-east, at a density of 4700 vines per hectare. The Cagna mountain, which rises to 1400m and surrounds the vineyard, allows for a strong temperature amplitude between day and night. The wine comes from 4 plots: 2 to 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 4 hectares of Vermentinu, we practice Royat and simple 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 in crates. For this vintage, they began on August 13, 2024.

• Vinification and aging : The grapes are placed in crates at 10 degrees in a cold room for 24 hours. After direct pressing of the whole bunches, the juices are vatted in thermo-regulated stainless steel at 9 degrees. Alcoholic fermentation takes place in stainless steel, foudre, concrete tulips and demi-muid at 16 degrees. Regular stirring and topping up punctuate the aging, which lasts from 6 to 8 months. 100% Vermentinu. AOP Corsica Sartène.

In mouth

Light color with a straw-yellow sheen, beautiful shine. Its first nose is on white fruit and floral notes appear with a light honey. On the palate, the attack is quite lively and we find a good length. On the finish, we find the white fruit and a slight note of positive bitterness typical of Vermentinu. Between 8° and 10°, it will accompany fish or blue cheeses as well as truffle dishes. Keep 5 years.