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.
- Indigenous Variety
- France, Corsica
- Domaine Abbatucci
- Ready to Drink And Will Improve