Antica and Damianu
Antica and Damianu are 100% Sciaccarello from a granitic soil. The only difference is a vineyard selection.
Damianu comes from a particular and isolated parcel of Sciaccarello that Sebastien has identified as getting better ripeness due to its exposition. Both Daminau and Antica are harvested in early September by hand, destemmed, and transported by gravity to tank. Fermentation is started with a pied de cuve that Sebastien prepares every vintage. Macerations last about thirty days.
Damianu is also sans soufre, made accidentally for the first time because he forgot to add SO2. The cuvee name is an homage to Sebastien's son. "Antica" translates to "ancient" in the local Corsican dialect and is a reference to "old school" styled Corsican reds.
Kalliste is 80% Sciaccarello and 20% Nielluccio from a schist based soil. It is harvested in late September or early October depending on the vintage. Fermentation usually lasts for two days and macerations for about 45 days. After fermentation, 20% of the volume is kept in demi-muid for 18 months.
Kalliste translates to the “most beautiful one” in Greek. It is what the Greeks called Corsica.
Sottu Scala is made from the last picked Sciaccarellu at Domaine U Stiliccionu as Sebastien wants to push phenolic maturity. It is fermented in a combination of tapered vats and demi-muids and pressed by foot. Maceration lasts for about 45 days.
“Sottu Scala” translates to “under the stairs.” It is Sebastien's vin de guarde and his most structured wine.
Sebastien's Vermentino is the only white wine he makes. It is whole cluster pressed and fermented in stainless steel.