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

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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.

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  • Grapes

    30% Niellucciu, 60% Sciaccarellu, 10% Syrah

    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.

    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. 

  • Region

     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.

  • Viticulture

    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. 

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

    Grapes are machine harvested in the morning to retain freshness.

  • Vinification

    • Machine harvested

    • Destemmed and pressed

    • Pre-fermentation cold soaking for three days

    • Indigenous yeast fermentation

    • Fermented for 15-20 days

    • Matured in cement vats for six months before bottling

  • Wine Spec

    Vintage: 2018

    Alcohol: 14%

    Name of Producer:

    Clos Culombu

    Name of Wine:

    Tribbiera Rouge AOC Corse



    Etienne Suzzon


     AOC Corse, Corsica, France


  • A Moveable Feast

    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. 



Wine & Food Matching Ideas

Beef stew

Grilled steak


Duck Confit 


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 not over do it or it will dominate the wine, but just enough to pair with the spice and fruit of the wine.


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