Niellucciu, 2018, Corsica
Soil: Ancient alluvium
Average Age of Vines:
Harvest: By hand, yield reduction techniques employed
Winemaking: 3-week fermentation with wild yeast in tank; malolactic fermentation
Ageing: 6-12 months in concrete
Winemaker(s): Josée Vanucci
From meticulously farmed vineyards in a unique micro-climate that combines Mediterranean sun with cool air from the sea and nearby mountains, comes this round, spicy, medium-bodied red made from Niellucciu and a smidge of the ancient and rare Corsican variety of Minustellu. Extremely versatile, this wine can be served with pasta or risotto, red meat and game birds, and aged cheeses.