Terroir: granitic sandy-loam soil with north/northwest orientation
Vinification: Grapes are hand-harvested // crushed by foot // Fermentation in thermoregulated tanks // Ageing in the barrels and demi-muids for 12 months and then transferred into stainless steel tanks for a few months // lightly filtered and bottled // Ageing in the bottle for at least 6 months before being released.
The winemaking history of this family estate is over a hundred years old, with many generations of winemakers passing down their know-how. In the 60s, Antoine Abbatucci, witnessing the disappearance of local varieties in favour of ‘international’ ones so he decided to plant a 1-hectare ampelographic station, in an attempt to save 18 Corsican grape varieties from oblivion. His son Jean-Charles took over in 2000 and converted the estate to biodynamic. He started to graft some of these old varieties onto their existing vineyards. He now produces 14 different wines all from traditional Corsican varieties.