Our wines
We offer a collection of 10 vintages, including 4 white wines, 5 red wines, and 1 rosé, providing a wonderful diversity designed to suit every palate and accompany every tasting occasion. Among them, 9 are made from single grape varieties, a choice that allows the richness of the fruit and the unique identity of each grape to shine through with authenticity.
Vecchio Collezzione
Concept: Light, fruity wines that are easy to drink, crafted from 4 different terroirs.
A Gallina Rosa
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Vineyard: Produced from a north-facing plot with light orange clay soils and gravel.
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Grape Variety: Sciaccarellu
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Harvest: Hand-picked
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Vinification: Direct pressing, fermented in temperature-controlled stainless-steel tanks (15–18°C).
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Tasting Notes: Aromas of citrus fruits and white flowers, with a lively palate featuring blackcurrant bud, strawberry, and sweet confectionery notes.
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Cellaring Potential: 2 years
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Food Pairing: Salads, grilled dishes, desserts, whipped cream, and fruit mousses.
Vecchio Collezzione Red
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Vineyard: Produced from a west-facing plot with heavy red clay soils and coarse gravel.
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Grape Varieties: Niellucciu, Sciaccarellu, Minustellu, and Grenache
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Harvest: Hand-picked
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Vinification: Maceration for 4 to 5 weeks with punch-downs, temperature-controlled fermentation (20–25°C), followed by malolactic fermentation in tanks and barrels (5–10%).
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Tasting Notes: Aromas of black cherry, myrtle, and Corsican maquis, with a generous palate and supple yet powerful tannins.
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Cellaring Potential: 6 to 7 years
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Food Pairing: Charcuterie, grilled meats, fish in sauce, and slow-cooked stews.
Vecchio Collezzione White
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Vineyard: Produced from a north-facing plot with light orange clay soils and gravel.
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Grape Variety: Vermentinu
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Harvest: Hand-picked
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Vinification: Direct pressing, fermented in temperature-controlled stainless-steel tanks (15–18°C).
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Tasting Notes: Aromas of citrus fruits (grapefruit, lemon zest, citron), white flowers, pear, acacia, and lime blossom, with a subtle smoky touch and a rich palate balanced by saline notes.
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Cellaring Potential: 6 to 7 years
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Food Pairing: Oysters, shellfish, seafood, and fish.
Uva Antica
Concept: Ancient and legendary Corsican grape varieties — Minustellu for the red and Bianco Gentile for the white. Powerful, aromatic wines created for refined dining experiences.
Minustellu
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Vineyard: Produced from a north-facing plot with light orange clay soils and gravel.
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Grape Variety: Minustellu
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Harvest: Hand-picked
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Vinification: Maceration for 4 to 5 weeks, then aged in oak barrels (25% barrel ageing over 10 months).
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Tasting Notes: Peppery aromas layered over flavours of prunes and preserved Morello cherries, with a velvety texture and lively acidity that supports ageing beautifully.
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Cellaring Potential: 10 years
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Food Pairing: Spiced dishes, game, meats, and sweet-and-savoury cuisine.
Bianco Gentile
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Vineyard: Produced from a north-facing plot with light orange clay soils and gravel.
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Grape Variety: Bianco Gentile
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Vinification: Direct pressing, vinified and aged in oak barrels (20% new barrels, aged for 9 months) with partial malolactic fermentation.
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Harvest: Hand-picked
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Tasting Notes: Aromas of woodland undergrowth, porcini mushrooms, apricot, vanilla, and toasted oak. A remarkably long finish with a rich mouthfeel. A full-bodied and well-structured wine.
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Cellaring Potential: 10 years
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Food Pairing: White meats, fish, mushrooms, cheeses, and aperitifs.
A Capella
The estate’s surprise vintage, guaranteed to make your taste buds sing!
Concept: Around 565 BC, the Phocaeans founded Alalia (Aleria), the Mediterranean’s major trading port. They established the first Corsican vineyard and introduced the famous Syrah grape, which took root in the terroir of the eastern coast. Today, it remains a direct legacy of these ancient navigators.
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Vineyard: North-to-south-facing hillsides with conglomerates, tufa, and light orange clay soils.
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Viticulture: 30 hl/ha, responsibly farmed with respect for the environment and soil life.
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Grape Variety: Ancient Syrah
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Harvest: Hand-picked
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Vinification: Maceration for 5 weeks, then aged in Burgundy barrels and demi-muids for 12 months.
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Tasting Notes: Deep ruby colour with aromas of woodland and violet. Notes of blackberry, stewed raspberry, liquorice, and dark chocolate. A lively, velvety palate with soft, silky tannins.
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Cellaring Potential: 10 years
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Food Pairing: Exceptional red meats, sweet and savoury dishes, and chocolate desserts.
Mélusine
An exceptional vintage where elegance and richness come together to offer the very best of the nectar.
Concept: 100% traditional grape varieties, yields limited to a maximum of 15 hl/ha, grapes harvested near over-ripeness, extended maceration, and oak barrel aging. Crafted for gastronomic dining.
Mélusine White
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Vineyard: Produced from a north-facing plot with light orange clay soils and gravel.
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Grape Variety: Vermentinu
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Harvest: Three green harvests and 2 to 3 passes for ripeness selection. Grapes are chosen visually once they begin developing orange reflections, ensuring tannins are suitable for ageing.
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Vinification: Skin maceration followed by oak barrel ageing for 9 months.
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Tasting Notes: The classic characteristics of Vermentinu (as found in Vecchio White) with citrus notes enhanced by acacia honey, pineapple, smoky nuances, richness, and an incomparable length on the palate.
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Cellaring Potential: 10 years
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Food Pairing: Sea urchins, lobster, grilled crayfish, sushi, crayfish in Nantua sauce, and cheeses.
Mélusine Red
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Vineyard: Produced from an east-facing plot with light orange clay soils, schist, and limestone.
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Grape Variety: Niellucciu
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Harvest: Severe pruning, bud thinning, green harvesting, and multiple ripeness checks. Grapes are selected by touch to ensure optimal maturity, with skins showing minimal resistance.
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Vinification: Maceration for 6 to 7 weeks, followed by oak barrel ageing (100% barrel-aged for 15 months).
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Tasting Notes: Aromas of liquorice, violet, preserved Morello cherry, myrtle, Corsican maquis, chocolate, and resinous notes. A full-bodied, fleshy, and velvety palate with silky tannins.
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Cellaring Potential: 10 years
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Food Pairing: Rib of beef, lamb, duck, and chocolate desserts.
Beau-tri-tys
A discovery vintage.
Concept: Vermentinu in all its forms — third edition. Ideal with foie gras, desserts, and aperitifs.
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Vineyard: Produced from a north-facing plot with light orange clay soils and gravel, exposed to rising morning mists until 11 am throughout October.
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Grape Variety: Vermentinu
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Harvest: Noble berry selection — only grapes affected by noble rot are harvested, starting from 24° potential alcohol.
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Vinification: Skin maceration followed by oak barrel ageing for 9 months, resulting in 14.5% ABV and 95g of residual sugar.
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Tasting Notes: As with Mélusine White, the classic Vermentinu citrus profile is present, complemented by notes of apricot, persimmon, and honey, leading to a slightly saline and smoky finish.
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Cellaring Potential: 15 years
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Food Pairing: Aperitifs, foie gras, cheeses, and desserts.
Sciaccaneru
Concept: The black Sciaccarellu, or Sciaccaneru, thrives on the hillsides of Tallone.
This low-yield vineyard produces a wonderfully refined nectar worthy of its sister vintage, Mélusine.
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Vineyard: Produced from a north-facing hillside plot.
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Grape Variety: Sciaccarellu
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Harvest: Hand-picked
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Vinification: Skin maceration, vinified partly in oak barrels (11 months) and partly in stainless-steel tanks.
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Tasting Notes: Displays all the signature characteristics of Sciaccarellu, with red fruit, wild strawberry, and preserved Morello cherry notes.
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Cellaring Potential: 10 years
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Food Pairing: Best enjoyed with duck breast and pears, beef bourguignon, or butcher’s cuts served with red fruits.
