Clos Culombu, Tribbiera 2018

Vibrant ruby

Juicy, ripe, red cherry aromas with subtle spice

Juicy and supple with a gentle rustic grip and lovely refreshing finish

Domaine Culombu Winery.JPG

About the Producer

Larger than life in every way, he has championed the cause of fine wine from Corsica

For Paul, the eldest child in the Suzzoni family, the passion for winemaking started at a very young age, and he went on to study at the agricultural college in Borgo, in northern Corsica. With the support of his father Antoine, he bought a few plots of land and set to work. The dream became a reality.


Paul and his father planted their first Niellucciu vines in 1973 in the communes of Lumiu and Montegrosso, and vinified their first cuvées three years later.


Etienne, the youngest son, took over the domaine in 1986 after completing his studies in veterinary medicine in Paris. Passionate about the terroir and aware of the potential of Calvi wines, he invested in the domaine with the aim of expanding the total vineyard area. Today the domaine has over 64 hectares of vines, 12 hectares of olive trees, and has a herd of 40 cattle grazing over the 30 hectares of meadows and oak groves.


2016 marked a new chapter for the family-run domaine, with the arrival of Etienne’s eldest son, Paul-Antoine, who had the honour of vinifying the 40th vintage of Clos Culombu.

Domaine Culombu.jpg
Duck

Wine & Food Matching Ideas

Beef stew

Grilled steak

Sausages

Duck Confit 

Pizza

Charcuterie & 

Cheese Platter

linguine with nduja and tomatoes recipe.

Try it with

Linguine with nduja and tomatoes 

by Nigel Slater

The combination of bright juicy red fruit, refreshing acidity, supple tannins and soft spice begs for something hearty but with a kick. The nduja is spicy, so I would not over do it or it will dominate the wine, but just use enough to pair with the spice and fruit of the wine.