30% Niellucciu, 60% Sciaccarellu, 10% Syrah

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Niellucciu is a red wine grape variety that is widely planted on Corsica. There is confusion about the grape's exact origins with some wine experts say the grape is  indigenous to Corsica while other theories report that the grape is of Italian origins and likely a genetically identical clone of the Tuscan wine grape Sangiovese that came to Corsica from Genoa.

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Sciaccarellu is a red Italian wine grape variety that is grown primarily in Corsica. It is most noted for the wines that come from Ajaccio which tend to be highly perfumed. It is also associated with wines from Calvi, and in the Sartène region around Propriano. The grape is normally blended and rarely made into a varietal wine. 

 AOC Corse, Corsica, France

 

The Gulf of Calvi is a drainage basin protected by the mountainous barrier of Monte Cinto and benefits from what is known as the ‘Balagne microclimate’. Corsica has many microclimates.

The climate here is tempered by the influence of the mountains and the sea, which also help limit the risk of spring frosts and hail.

 

Winters are mild and wet and notable for the snowmelts which help replenish the water table in spring.

 

The summers are hot, dry and windy, and therefore favourable for the cultivation of olives and vines, and they help reduce the risk of fungal diseases.

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Certified Organic, converting to Biodynamic

 

 The vineyards, situated between 50 and 150m altitude, are made up of 27 parcels split between olive groves, scrubland and oak groves, which extend from the banks of the Fiume Seccu, ‘dry river’, to the slopes of the Capu Bracaghju hills.

 

The vineyard has direct southern exposition; there are 15 hillside parcels and vines are planted in arena- shaped granite formations on terraces on clay-rich soils. 

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The vines are on clay terraces; the soils are ploughed over and no herbicides are used.

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Grapes are machine harvested in the morning to retain freshness.

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• Machine harvested

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• Destemmed and pressed

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• Pre-fermentation cold soaking for three days

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• Indigenous yeast fermentation

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• Fermented for 15-20 days

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• Matured in cement vats for six months before bottling

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Vintage: 2018

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Alcohol: 14%

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Name of Producer:

Clos Culombu

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Name of Wine:

Tribbiera Rouge AOC Corse

 

Winemaker:

Etienne Suzzon

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Origin: 

 AOC Corse, Corsica, France

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Vegan

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With Pascin at the Dôme

 

At home, over the sawmill, we had a Corsican wine that had a great authority and a low price. It was a very Corsican wine and you could dilute it by half with water and still receive its message. 

 

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