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 wine has a deep colour with an intense nose of red fruits and spices. The cuvée’s palate is marked by delicious red fruit. The old Niellucciu vines grown to produce this cuvée are grown in the Ravagnola terroir just 100 metres from the sea. The harvests are undertaken manually with total destemming. In order to retain the freshness of the fruit, a cold, prefermentary maceration lasts for 3 days before a maceration at room temperature for 12. Once the fermentation is finished, the wine is matured for a year in concrete vats to avoid conferring any oaky notes.