Germain took the risky approach of planting a small portion of his vineyard with own-rootstock vines, known in French as "franc de pied". These non-grafted Cabernet Franc vines were planted in sandy soil, which naturally resists the development of phylloxera, with a planting density of 10,000 vines/hectare and are pruned in gobelet en echalas (on stakes as in the ancient vineyards of Mt Etna). The soil is worked with a horse because at this density it is impossible to use mechanized equipment.Annual production 80 cases
Abbatuci's wines are certified biodynamic. On his large estate south of Ajaccio he keeps a pristine poly-culture ecosystem in place, complete with herds of sheep foraging through his vines, groves of olive trees on ancient terraces, and large swaths of untouched forests.Named for a leading military figure under Napoleon Bonaparte’s Premier Empire, and then became a prominent consul under Napoleon III. The grapes are crushed by foot and macerate for 15 days then the wine is aged in old demi-muids.