AREA UNDER VINES
Sandstone with south-south east exposure
ABOUT THE GRAPE :
Native to Corsica, Sciaccarellu does exceptionally well in the sandstone soil found in Clos Venturi Estate. The name is from a Corsican adjective meaning, literally, ’crispy-crunchy between the teeth’ and, indeed, this grape does have a tough skin. Sciaccarellu wines are close in appearance and aroma to Pinot Noir (it’s considered to be a sommelier’s trap). The colour tends to be pale and unstable, and it’s difficult to find a 100% Sciaccarellu wine.
Vinified in “foudre” and barrel with native yeast, pneumatic pressing, maceration about 45 days, 1 to 3 pushing-downs per day. Ageing for 14 to 18 months.
Meaty palate and peppery taste, a wide spectrum of aromas (almonds, red fruits, leather, and the scent of the Corsican scrubland maquis that covers much of the island), as well as powdery tannins through to the finish.