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 pale, yellow colour and its nose brings out mineral, citrus notes. On the palate, it is clear that the cuvée is produced right by the sea with its acidic undertone and fresh, mineral profile. This is an ideal wine to serve with fish. This cuvée’s Vermentinu vines are grown in clay and chalk soil just a kilometre from the sea. The harvests are undertaken by hand and the grapes are directly pressed including their stems. The fermentation is slow and in thermoregulated steel vats before a maturation in concrete vats.