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Clos Colonna AOC Corse Sartène
Aroma: aromatic, floral, fresh.
Cold vinification at 16°-18°C.
Coltivation on the lees.
Manual harvest.
Clos Fornelli AOC Vin de Corse
Colour: straw yellow with green highlights, typical of the young Vermentino.
Aroma: delicate with notes of spring flowers, citus fruits and peach.
Flavour: round and fresh – particularly balanced. The ending is full of flavour and lingering.
Alcohol content: 13,5%
Serving temperature: 11°C
The vine yards are about 20 years old with a yield no higher than 45HL/ha. A white wine, directly pressed and vinified in inox tanks at a controlled temperature. The vinification temperature range between 17° and 21°C., no malolactic fermentation is made on the wines that rest on the lees for 3 months.
Clos Nicrosi Blanc
The harvest is done by hand, and then directly pressed. The fermentation is carried out with yeasts in temperature-controlled stainless steel vats. The wine is bottled 6-8 months after harvest.
Clos Reginu Blanc
At the end of the pressing of the Vermentino, some Ugni blanc is added - fermentation at a adjusted temperature. Ageing in tanks for 6 months.
Colour: pale yellow
Aroma: of white fleshed fruits (peach and pear) with light mineral notes ( di frutti bianchi (pesca e pera) e leggere note minerali (gunflint).
Flavour: flavour of apples, peach and toasted almond.
Vertourmer 2.0
Vertourmer 2.0
The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.
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