This cuvée, as is suggested by its name, comes from a terroir rich in quartz. The native varietals used to make it – Carcaghjolu blianco, Rimenese, Cudiverta, and Ghjenuvese – were grown organically and matured in large containers. Vinification involves direct pressing and a year-long maturation on lees in 400- and 600-litre casks. The domain finishes this process with a 2-month maturation in steel vats, followed by a further 5 months once in the bottle. The idea is for the wine to express the identity of its origins in cuvées that are ready to uncork once they leave the winery.
Made in limited quantities, this cuvée has an impressive balance of finesse and flavour.
We recommend opening it quite soon alongside a simple dish. Something like a mushroom risotto or Corsican cheese would be just right.