Uva

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Lot of Carcaghjolu neru (25%), Minustellu (25%) and Niellucciu (50%) from the Ravagnola terroir.
The first half is macerated with whole bunches and half destemmed for 15 days, the second variety is macerated destemmed for 15 days, the Niellucciu is pressed for 5 hours before being blended with the other two. The blend is aged for 12 months on the lees before being bottled.

Producer

Clos Marfisi

Córsega, França

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