Nicolas' vinification style in consistent across his wines. Harvest is always by hand and fermentation kicks off with indigenous yeast. Very little sulfur is used throughout the vinification and aging process, often just once. There are no added enzymes or additives and the wines are bottled unfiltered.
Le Blanc Mursaglia
The Mursaglia Blanc is 100% Vermentinu from a one hectare parcel with a limestone and clay rich soil. The wine is fermented and aged in stainless steel for twelve months.
Pastoreccie Vieillissement Prolonge
Nicholas' Pastoreccie Vieillissement Prolonge is a completely different expression of Vermentinu. Coming from a predominantly shale-based terroir of fifteen year old vines in Patrimonio, the Vermentinu sees a much longer fermentation than the Mursaglia. It depends on the vintage but it is often as long as sixty days. The wine goes through malolactic naturally and the acidity is never corrected. The wine ages for 24 months in 16hl cement eggs on its lees and is bottled unfiltered.
Le Rouge Mursaglia
The Mursaglia Rouge is 100% Niellucciu from a one hectare parcel with a limestone and clay rich soil. The Niellucciu is de-stemmed but not crushed before a four day cold maceration. Nicolas prefers a light extraction so there are regular but infrequent pump-overs and no punch downs. The wine is in steel vats for 12 months before being bottled.