Terroir: granitic sandy-loam soil with north/northwest orientation

Vines: Sciaccarello, Nielluccio, Morescola, Morescono, Montanaccia, Carcajolo Nero, Aleatico

Vinification: Grapes are hand-harvested, crushed by foot and fermented in thermoregulated tanks. Wine is aged in the barrels and demi-muids for 12 months and then transferred into stainless steel tanks for a few months before being lightly filtered and bottled. The wine is bottle-aged for at least 6 months before being released.

  • Red
  • Indigenous Variety
  • France, Corsica
  • Domaine Abbatucci
  • Dry
  • 14.00%
  • Ready To Drink