Terroir: Grown in granitic sandy-loam soils with a north/northwest orientation
Vines: Carcajolu Biancu, Paga Debbiti, Riminese, Rossola Brandica, Biancone, Vermentino
Vinification: Grapes are hand-harvested and fermented in demi-muids (600L barrels) and in large oak barrels (1200L). The wine is left to age on its fine lees for 9 months then in tanks for two months before being lightly filtered and bottled. The wine is bottle-aged for 6 months before release.
- Indigenous Variety
- France, Corsica
- Domaine Abbatucci
- Ready to Drink And Will Improve