Work in the vineyard
• The terroir: the soil is a decomposition of granite sands which takes the form of silt and sand.
• Climate and exposure: our vines are planted on hillsides, facing south-east, at a density of 4700 vines per hectare. The Cagna mountain, culminating at 1400m and surrounding the vineyard, allows for a strong thermal amplitude between day and night. AOP Corsica Sartène.
• Grape varieties and crops: our work is entirely organic (Ecocert certified). On 2.7 hectares of Sciacarellu and Grenache, we practice Royat cordon pruning, manual green work, light plowing and clay-based phytosanitary treatments.

Cellar work
• Harvest: harvest is manual and carried out in the morning in small crates. For this vintage, harvest began on August 17, 2024, and the yield per hectare is 50 hectoliters.
• Vinification and aging: the whole bunches of grapes, which have been cooled overnight, are lightly pressed in a pneumatic press, then the juices are transferred to stainless steel vats temperature-controlled at 9 degrees. After settling, the juices ferment between 16 and 18 degrees for over a month, then aging takes place in stainless steel on fine lees for 6 months.
70% Sciacarellu, 30% Grenache.

In mouth
Its color is very pale pink, slightly salmon. Its nose is fine and complex with notes of white-fleshed fruits such as peach. It also has a floral side. The attack is fresh with an aromatic return to the fruit. This wine has a nice fullness and length.
Serve between 10° and 12° as an aperitif or to accompany shellfish, sushi, ceviche or white-fleshed fish.