Manual harvest in small capacity trailer to preserve the harvest. Systematic sorting of the harvest in the vineyard and in the cellar. Direct pressing in the grape harvest. Static settling from 24 to 48 hours. Alcoholic fermentation in temperature-controlled stainless steel vats. Aging on fine lees for 6 months. Bonding if necessary and natural tartaric stabilization by keeping it cold. Light filtration at bottling if necessary.
"With Jean-Charles Abbatucci, it is all too easy to get entranced in geeky minutiae about forgotten grape varieties, his latest biodynamic farming innovations, and Corsican wine history. But with a cold glass of his rosé, all this cerebral trivia takes a back seat to the visceral experience of sheer pleasure. It is made from mostly Sciaccarellu grapes grown with care in granitic soils, subject to a slow, delicate pressing and cool, natural fermentation. If you could taste a Corsican breeze, it might resemble this—herbaceous, gently floral, and pleasantly salty." - Kermit Lynch Wine Merchant