Clos Marfisi has been part of the Patrimonio landscape since its first harvest in 1870. Five generations later, Julie Marfisi and her brother Mathieu grow around 15 hectares of organic vines covering three terroirs: Ravagnola (10 hectares of clay-chalk slopes by the sea), Gritole (2 hectares of clay, chalk and alluvium) and Grotta di Sole (2.5 hectares of clay, chalk and schist). The extractions are particularly gentle and maturation takes place in inert containers (steel, concrete, demi-muids) in order to conserve the fruit and its freshness. Both the reds and whites produced at this domain have a remarkable finesse.

This cuvée comes from Vermentinu vines that grow in clay, chalk and schist soils. The harvests are carried out by hand and the bunches are pressed without being destemmed. There is a slow fermentation in steel vats before a maturation in amphora to oxygenate the wine. It is pale yellow in colour and an explosion of citrus on the nose. On the palate, we find an acidic underscore that is perfectly mastered to release a superb freshness.