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Located in Southern Corsica, in the Taravo valley, the estate extends over 18 hectares of granite arena slopes. One of the oldest estates in Corsica, it has been the site of the study and cultivation of ancient grape varieties. Since 2000, it has been cultivated biodynamically. The density per hectare is 3500 vines. The grass cover is permanent and natural. The soil is worked on the row.
The harvest is received by gravity, destemmed and not crushed. Skin maceration in temperature-controlled truncated cones and vatting for around 1 month with daily punching down and pumping over. Spontaneous fermentation under wood. De-vatting and pressing of the marc, separation of the juices when the wine is placed in barrels and ageing in demi-muid for 12 months. Racking and blending in stainless steel vats, aged for 6 months before bottling.
Suggestions for accompaniment
Pigeon with myrtle - Lamb confit - Roast veal - Beef tajine with prunes.
The wines of
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