Each year, Christophe Ferrandis ages some of his Vermentinù in one or two new barrels to “season” them before using them to age the red Nielluciù in the future. These barrels become the elusive cuvée Clos Signadore Blanc, which offers a powerfully delicious counterargument to those who dismiss white wines aged in new oak.
Vineyard size< 1 ha
Short maceration with whole clusters before pneumatic press. Cold stabilization and static clarification, followed by native yeast fermentation in demi-muids
ElevageAged in demi-muids with no racking
Harvest typeHand Harvested
Fining/FilteringFiltration on plates before bottling
Total production average1,000 bottles