Clos Poggiale is located at 2,500 metres of altitude on the Pianiccia plateau. The unique soils and microclimate make for a unique terroir, showcased by particularly attentive single-parcel selections. In 2015, Jean-François Renucci began the domain's conversion to organics, gaining certification in 2018.

Harvested by hand at night, Nielluciu is matured in concrete vats on fine lees with stirring. Its light raspberry robe offers up aromas of red fruits (strawberry, raspberry) and citrus fruit (grapefruit, mandarin). The mouth is taut, unctuous and fruity. The finish is sour and would go perfectly with raw fish.