This wine is made from the Vermentinu grape variety, also known as ‘Malvoisia de Corse’. Twenty-year-old vines. Selected indigenous yeasts. Direct-pressed white, vinified in temperature-controlled stainless steel vats. No sulphite added (biocontrol).
Vinification temperatures are between 17 and 21°C. There is no malolactic fermentation for this wine, which is aged for 2 months on its lees.