Vin de Corse Porto Vecchio, on the southeast if the island.
Soil and basement
Predominately Vermentino with a small amount of Ugni Blanc.
Direct pressing, then fermentation from indigenous yeast under control of temperatures (from 16 to 20°C).
In tank, then in bottle.
Color: green gold, pale
Nose: floral and citrus fruits
Mouth: fresh and "vive" attack, then it rounded to hints almond, white peach, long tannin, mineral (flint)
Chilled as an aperitif or with seafood.
Best drunk within its first 2-3 years.