Sébastien Poly, a thirty-something new-wave vigneron, lived in Serra Di Ferro, a town near the sea between Propriano and Ajaccio, only a few kilometres from the great Jean-Charles Abbatucci. Spring 2005, Sébastien took over his grandfather’s estate and converted its full six hectares to organic viticulture (certified since 2009) and then to biodynamics. These superb vines, planted in the 1960s, include predominantly Scicarello for the reds and Vermentino for the whites, on a terroir of granitic arenite and slate. During his globetrotting days, Sébastien did vinifications in Hungary and New Zealand. Today, his approach to vinifications at Domaine U Stiliccionu is very natural, even ancestral, and the icing on the cake: no sulphur! The wines are eminently drinkable, full of fruit and considerable finesse. Alas! A victim of his own success (10000 bottles produced for a demand of 30000 in 2017), his cuvées have become increasingly rare on the market, and are starting to become a great catch for enthusiasts of natural and authentic wines.