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, and a powerfully delicious counterargument to those who dismiss white wines aged in new oak.
Vines planted in2000
Vineyard size< 1 ha
Short maceration with whole clusters before pneumatic press. Cold stabilization and static clarification. Native yeasts 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