U Stiliccionu

History of U Stiliccionu

The estate's story is above all one of inheritance. In the mid-2000s, Sébastien Poly took over the four hectares of vines belonging to his grandfather in Serra di Ferro, southern Corsica. The vine material was magnificent: very old vines planted in the 1960s, deeply rooted in clay, having never seen a trace of synthetic chemicals since planting. A rare treasure that the young winemaker chose to preserve entirely.

Before setting up his estate, Sébastien Poly traveled the wine world as a globetrotter, vinifying in Hungary and New Zealand. These experiences gave him an open perspective and confirmed his belief: this terroir needs no corrections. Upon taking over, he immediately converted the entire estate to organic farming (certified since 2009), before going further with biodynamics and Demeter certification. He became one of the very first winemakers in Corsica to vinify without added sulfur, at a time when natural winemaking remained marginal on the island. Critical and commercial acclaim followed quickly, to the point that demand far outstripped production, leading to strict allocations at wine merchants and prominent listings on the finest restaurant menus from New York to Paris.

Terroirs and Vineyards of U Stiliccionu

The vineyard spans roughly 6 to 7 hectares in the Taravo Valley, one of southern Corsica's most unspoiled areas. The bedrock is granite, typical of the Ajaccio appellation, but stands out with a deep clay layer and schist veins running through certain plots. This rare combination gives the wines their dual signature: freshness and tension from granite, richness and depth from clay.

It is in this area that Sciaccarellu, the historic and signature grape of the Ajaccio appellation, reaches its finest expression, with unmistakable aromas of almond, blackcurrant, crunchy red berries, and spices. It dominates vineyard plantings, complemented by Niellucciu, Vermentinu for whites, and a few rows of Grenache. The estate also cultivates Carcaghjolu Neru, an ancient variety of Sardinian origin that had nearly disappeared, now vinified as a separate cuvée. Vineyard work is manual, with horse plowing on certain plots, zero herbicides or synthetics, and naturally low yields governed by vine age. The surrounding maquis scrubland—cistus, myrtle, and strawberry tree—subtly infuses the grapes and carries through into the wines' aromatics.

Winemaking at U Stiliccionu

Sébastien Poly's cellar reads like a manifesto. No pumps are used: everything moves by gravity, with exceptionally gentle handling of the harvest, hand-picked and transported in small crates.

Fermentations start exclusively with indigenous yeasts, without any additives. Depending on the cuvée, reds begin with a cold pre-fermentation maceration lasting a few days, followed by skin contact of twenty-five to forty-five days, featuring alternating, gentle manual punch-downs and pump-overs performed daily. Certain cuvées are foot-trodden in a time-honored tradition. Vinifications take place in tronconical vats, stainless steel, or demi-muids depending on the lot. Aging then lasts nine to ten months in vat for the fruitier cuvées, up to eighteen months in demi-muids for part of the top cuvées, with minimal racking to avoid sulfur additions. The wines are unfined, unfiltered, and unsulfured, giving them a raw, sometimes slightly cloudy appearance and an astonishing capacity to gain depth with bottle age.

U Stiliccionu Cuvées

Antica (Ajaccio AOP, red): the heart of the estate and the ideal entry point into its universe. Pure Sciaccarellu from old 1960s vines, aged nine to ten months in stainless steel vats with very little racking. Bright, pale hue, a nose of crunchy red berries, myrtle, raspberry, and tart cherry, accented by a spicy breeze. The palate is fresh, energetic, remarkably drinkable, with powdery, barely noticeable tannins. Serve with grilled meats, poultry, or grilled fish.

Damianu (red): named after Sébastien Poly's son, this cuvée comes from an isolated parcel of Sciaccarellu identified by the winemaker as achieving higher ripeness than Antica, largely due to its sun exposure. It is not made every vintage. The nose is explosive, bursting with morello cherry and stone, spices, and prominent pepper against subtle bitter tones. The palate is elegant, concentrated, and expansive, with lovely tart red fruit.

Kalliste (Ajaccio AOP, red): named from the Greek word meaning "the most beautiful," as the Greeks originally called Corsica. A blend of the island's two signature varieties, about 80% Sciaccarellu and 20% Niellucciu, on schist-influenced soils. Following a short fermentation and long maceration, part of the volume is aged in demi-muids for eighteen months. A complete red, Mediterranean yet fresh, with fine tannins and a long, saline finish.

Sottu Scala (Ajaccio AOP, red): the estate's grand cuvée, whose name means "under the stairs," referring to where the wine is kept to age. It comes from the latest-picked Sciaccarellu grapes, with Sébastien Poly aiming for peak phenolic ripeness. Granite terroir laced with schist veins, cold maceration for five days, native yeast fermentation, alternating punch-downs and pump-overs, extended post-fermentation maceration on skins for several weeks, then aging split between vat and demi-muids. Sanguine, energetic, and sincere, it boasts exceptional finesse and density, aging beautifully. An ideal pairing with grilled red meat, leg of lamb, or prime rib.

A Vinoteca Carcaghjolo (red): a rare cuvée dedicated to Carcaghjolu Neru, an ancient variety of Sardinian origin that had almost vanished from Corsica. Vinified with the same minimalist approach as the rest of the range, it produces a refined, singular wine with deep aromas of black fruits, maquis herbs, and spices, supported by fine tannic structure and remarkable freshness. Strictly limited production with a drinking window that can span a decade.

Emy Lidia (Ajaccio AOP, white): the estate's only white wine, 100% Vermentinu from old estate vines. Vinified without additives and aged on lees, it marries broad texture with pronounced saline tension, revealing aromas of pear, citrus, white flowers, and a touch of bitter almond typical of the island. A small gem on par with the estate's reds.

Joséphine red and Joséphine white (Ajaccio AOP): the estate's flagship showcase cuvées, the culmination of R&D carried out by Sébastien Poly on his best plots, presented in haute-couture packaging. Produced in minuscule quantities and priced among the most expensive Corsican wines ever released, they take the domaine's philosophy to the extreme and represent true collector's bottles for discerning connoisseurs.