Gravity fed, destemmed and not crushed.

Skin maceration in concrete vats and vatting for about 1 month with daily pumping over.

Spontaneous fermentation.

Dewatering and pressing of the marc, separation of the juices before ageing in a stainless-steel vat for 6 months.

Blending, racking and clarifying filtration before bottling.

Cherry colour and ruby highlights.

Nose with notes of red fruits and aromas of wild berries (myrtle), pepper and spices.

A complex aromatic palette on the palate with fine, silky tannins for an intense fruity finish.

Open 1 hour before serving at 14–16°C. Ideal with grilled meats, cold cuts and Corsican cheeses.

Whole-cluster or destemmed pressing. Static settling of must of 24 to 48 hours. Alcoholic fermentation in thermo-regulated stainless-steel vats.

Ageing on lees for 6 months. Fining if necessary and natural cold tartaric stabilisation. Filtration then bottling.

Light yellow colour with golden highlights.

Fresh and aromatic, on scents of white flowers, with a touch of anise.

In the mouth, it is delicate, offering a progressive aromatic perception with a mineral touch. Its evolution tends towards petrol aromas.

Open 1 hour before tasting at 8–10°C. Enjoy as an aperitif or with fish, shellfish or cheese.

Whole-cluster or destemmed pressing. Static settling of must of 24 to 48 hours. Alcoholic fermentation in thermo-regulated stainless-steel vats. Fining if necessary and natural cold tartaric stabilisation. Bottling filtration if necessary.

Rose-petal colour. The nose is subtle, on citrus and red fruit aromas with floral, spicy and juicy notes (pink grapefruit). In the mouth, the attack is sharp and very delicate. A silky texture follows with a delicate and gourmet finish on aromas of white-fleshed fruits like peaches and apricots.

Open 1 to 2 hours before tasting at 8–10°C. To be enjoyed as an aperitif accompanied by a platter of deli meats.