Muriel started the label in 1997. She has always worked organically and received her certification in 2006. The last four years she has been working biodynamically. She does the vinifications herself and her husband works in the vines. Domaine Giudicelli works with vines that are over 20 years old on mostly calcareous clay soil (Gray and red, with some granites).
The vines are from a single plot averaging 20 years old and are planted on 1.48 hectares of clay, limestone and shale soils. The grapes are hand-harvested in late August, rigorously sorted and directly pressed before fermentation begins with indigenous yeasts, which lasts one month. No battonage. Aged in Austrian Stockinger (30hl) barrels for complexity and then stainless steel for one year; never filtered.
From a single clone of Sangiovese called 'niellucciu brought over to Corsica centuries ago and planted on calcareous clay soils. De-stemmed, pressed with 15 days of maceration and only indigenous yeasts allowed in the fermentation process. The wine is then kept for two years before bottling with no filtration.