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, crimson colour and an intense nose of forest fruits and spices. On the palate, the Gritole cuvée is balanced with a lovely, acidic underscore and supple tannins. The wine comes from old Niellucciu vines planted on 2 hectares of the Gritole parcel. The harvests are undertaken by hand and there is total destemming of the grape bunches. The vinification begins with two fermentations, a cold one for three days, then a room-temperature session for 12. The wine is then matured for 12 months in concrete vats.