"Pinzutu" is a term used by the Corsica habitants to a French person visiting the island. In this case Cosican's native grape of Sciacarellu is visiting the mainland of France. An endlessly charming wine with aromas of passion fruit and lovely flora notes on the nose. With soft tannins and a hint of spice, it's ready to drink now. Guillaume & Karine call it "un vin optimist". Yes please!

VINEYARD
One hectare of Sciacarellu imported from old Corsican vines and planted massale selection at the Domaine a few years ago.
SOIL
Clay limestone
VITICULTURE
Biodynamically fermed, demeter certified.
VINIFICATION
100% destemmed; 16 days of maceration then lightly pressed. Indigenous yeast fermentation in tank.
AGING
Aged in used foudres for 10 months. Bottled unfined, unfiltered and with just a touch of sulfur at bottling for the voyage across the ocean.

Certified Organic and Biodynamic
According to Guillaume and Karina Lefèvre, "Domaine de Sulauze is more than a vineyard. It's a place that is alive and meant to be shared." And so it is at the annual raucous pig roasts where the bounty of the vineyard & cellar, brewery & hop yard, bakery & mill, olive groves, and farm animals, is all proudly shared at the table. Karina and Guilhaume came to the domaine in 2004 and immediately converted the vines to organic farming and a few years later, to biodynamic farming as well. Today the domaine is a winery, brewery and mixed use farm that encompasses 500 hectares of organic farmland. They have 30 hectares of vines on limestone and sand planted to classic Provence varieties like Vermentino, Grenache Blanc, Ugni Blanc and Clairette for the whites and Grenache, Syrah (and the more rare Sereine), Cab Sauvignon, Cinsault and Mourvèdre. Over the years Guillaume has brought back many vine cuttings taken from massale selection and grafted them onto his rootstock and now makes single parcel bottlings from these vines, including Vermentino and Sciacarello from Antoine Abatucci’s vines and Sereine (a historic, locally adapted variety of Syrah) from Hermitage. Everything is harvested by hand, fermentations are with native yeasts and whether sulfur is added at bottling depends on the vintage and cuvée. The domaine’s single parcels are ploughed by horse.