Tuesday, May 11, 2010

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Domaine de Torraccia is stretched on more than 43 hectares.

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Walk along the vineyard and enjoy the magnificent views over the Mediterranean Sea.

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Let be seduced by exceptional landscapes.

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Over and above the use of good viticultural practices to produce the best possible fruit, wine in bottle must always reflects the vineyard source of the grapes.

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The vineyard is managed sustainably and where possible we use organic principals.

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The domain provides us with stunning views and a perfect situation for the visitors to spend all the day long.

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Domaine de Torraccia reflects our passion and philosophy of wine and wine making,

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The grapes that are our life-blood are the result of enormous attention to detail.

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Crop levels throughout the vineyard are cautiously controlled. This to ensure the best quality products.

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Granite slopes overlooking the sea.

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The average of age of our vineyard is about xxx years old, most of our vines are more than xxx years old.

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Domaine de Torraccia offers one of the most picturesque vineyard settings in the island.

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Xxx hectares of the vineyard are (trellising) to offer a more important foliar mass to the sun shines.

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C. Imbert and his staff harness the best of nature’s bounty.

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Soil, climate, landscape, such elements that create a very unique terrior, which is evident in every glass of high quality wine we produce.

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Right from the beginning, C. Imbert was convinced of the potential of the domain to produce high quality wines.

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The vineyard is planted predominately in xxx

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When the rainbow gives way to the fog.

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Our wines are made only from grapes in our vineyard.

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The different inclines of the land allow a better quality for our products.

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Our vines are carried out on a reasonable conflict, this means it is a serious compromise between biologic and conventional production.

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The Domaine de Torraccia takes its name from xxx

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A closer look at the olives harvested by hand.

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In promoting quality work in our domain, all grapes are harvested by hand and we use the least possible additives in the winemaking process.

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The glowing red and gold colours of the autumn vines contrasted with the spectacular landscape of hills and mountains, makes Domaine de Torraccia a very special place to be.

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Let be seduced by exceptional landscapes.

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More than 5000 olive plants are planted on the vineyard.

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The vine size is very important xxx, it is her who will determine the number of grapes.

Monday, May 10, 2010

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An outstanding rainbow crossing the domain.

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C. Imbert, halfway through his vineyard.

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Christian Imbert is audacious and passionate in what he does. He arrived in Corsica and planted his vineyard on reclaimed scrubland in the hills above Porto Vecchio in 1964.

Friday, May 7, 2010

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According to C. Imbert, Olive tree represents the symbol of peace.


All our grapes are harvested by hand. This allows to the pickers to select the best fruits, removing any bird damages or unripe grapes before delivery to the winery.

Thursday, May 6, 2010


When C.Imbert arrived in Corsica, he was taken with the raw, savage beauty of the island, the scented scrubland maquis, and the idea of creating something here.

He planted his vineyard in 1964 (he chose the toughest area) on reclaimed scrubland in the hills above Porto Vecchio. To the low-quality high-yields varietals prevailing at that time, he preferred the almost forgotten local grape varietals Sciaccarellu, Niellucciu and Vermentinu. He explains: “I looked around at all of the mediocre wine that was being made with these imported grape varieties and I thought to myself: if I want to make a distinctive wine here, I’m going to have to use the native grape varieties.”

He has been producing consistently excellent wines for over two decades now, including some of the most age-worthy Corsican red wines made. This is a particularly amazing fact, since none of his wines, red or white, are aged in oak barrels; he considers the addition of oak to be uncharacteristic of traditional Corsican wine.

Nowadays, his older son Marc is anxious to build on his father’s work, which includes manual weed control with hoes, not chemicals, and harvesting the grapes by hand. The only treatment they use for controlling mildew in their certified-organic vineyard is bouillie bordelaise, what is known as the “Bordeaux mixture,” a lime-copper-sulfate-water mix, and a sulfur spray. He says that the style of his father’s wines have evolved over the years. “His first wines were more about opulence and making a statement.” He adds “his wines have been more finessed and balanced. We must avoid, at all cost, making wines with a ‘standardized’ taste. Our wines should have the individuality and specificity of this place, and that is where I hope to continue my father’s work.”

By Juliette

Prior to building his vineyard in Corsica in 1964, Christian Imbert led a nomad life in Chad then in Africa. After numerous experiences in all over the world, he discovered Corcisa and chose to locate his vineyard in this land of predilection: 300 days of sunshine in a typical year, magnificent views of the Mediterranean.

First of all, he was dazzled by the wild side of the landscape and its unkindness. Then, he was convinced that he could make profits from this land and produce good wines. However, it was both dangerous and ingenious to work on this kind on land. Indeed, in the south, the ground is very rude. He explained that he looked around at all wines which were low-quality produced so he wanted to make his wine more distinctive.

Christian Imbert is audacious and passionate in what he does. He arrived in Corsica and planted his vineyard on reclaimed scrubland in the hills above Porto Vecchio in 1964. Thanks to his determination and his perseverance, he succeeded to establish himself as a recognized winemaker.

Today, his son Marc plans to continue building on his father’s work. However, he is apprehensive about how to rule this business. He explains that the styles and techniques of his father have evolved and he has to deal with. He has the mission to keep their wines individuals and specifics and it is this uniqueness that they strive for.

By Isabelle



Access map


Clients references





On his domain, Christian Imbert combines with passion his 2 loves: the vineyard and the olive tree. Why the olive tree? Because it represents the symbol of peace.

He owns more than 5000 olive plants on a 25 hectare area which 16 hectares are in St-Cyprien.

We use Picholine olives, the most widely available variety of olives in France.

The tree generally needs another olive tree for good pollination. The olives are small to medium-sized, and pointed at one end. The pit is smooth, but the chewy, fruity flesh clings to it.

The olives are grown for making both oil and green olives from.

As table olives, they are cured in brine, resulting in a mild but slightly-salty taste. Some of these are marinated in oil with herbs and spices afterwards; some are pickled in citric acid.

The oil content of the olives is only medium-range, 20 to 22%. Sometimes, under irrigation, it can drop as low as 15 to 18%.

Before being pressed for oil, the olives are allowed to ripen to black on the trees.



One of the most important grapes is Nielluccio, a variety thought to be a close cousin of Tuscany's Sangiovese. The principal white variety is Vermentino, which is also called Malvoisie. And Sciacarello is a red unique to the island.

By Juliette

Torraccia Rose

Appellation: Corse Porto Vecchio

Soil and basement: granite arenas

Grapes: 50% Niellucciu - 10% Sciaccarellu - 20% Grenache - 20% Cinsault

Wine making: direct pressing or "bleeding off" tanks according to the grapes, settling and division of heavy "bourbes", then fermentation from indigenous yeast, under control of temperatures (16 to 20°C)

"ELEVAGE": in tank then in bottle

Tasting: Color: pale-salmon colored

Nose: white flowers and soft spices

Mouth: "vive" attack over the freshness which continues by becoming round on hints redcurrant . Long and elegant tannin.

Serving temperature: 12-13°C

It matches very well with: dry and fruity rosé, it allows to go with the whole summer meal, from aperitif to the end of the meal

Shelf life: 12 to 30 months

Torraccia Blanc


Vin de Corse Porto Vecchio, on the southeast if the island.

Soil and basement

Granite arenas

Grape variety

Predominately Vermentino with a small amount of Ugni Blanc.

Wine making

Direct pressing, then fermentation from indigenous yeast under control of temperatures (from 16 to 20°C).


In tank, then in bottle.

Tasting Note

Color: green gold, pale
Nose: floral and citrus fruits

Mouth: fresh and "vive" attack, then it rounded to hints almond, white peach, long tannin, mineral (flint)

Serving temperature



Chilled as an aperitif or with seafood.


Best drunk within its first 2-3 years.

Torraccia Rouge


Vin de Corse Porto Vecchio, on the southeast of the island.

Soil and basement

Granite arenas


50% Niellucciu - 10% Sciaccarellu - 30% Grenache - 10% Syrah

Wine making

"éraflage", pressing, fermentation from indigenous yeast for 10 to 15 days between 26 and 30°C, finishing in "marcs".


In tanks, then bottles.

Tasting Note

Color: carmine and shinning

Nose: bramble, slightly and musky

Mouth: black fruits, liquorice

Serving temperature



Charcuterie (Corsican figatelli), grilled meats, Goat's cheese.


Best with 2-5 years bottle age.

Oriu Rose

ORIU 2007


80% Sciaccarellu, 20% Niellucciu. Grape varietals harvested from the oldest plots which were planted with vine stocks fetched from Corsican mountain villages. At that time, these grape varietals were all but forgotten.


Sciaccarellu and Niellucciu are free-run, not pressed, and matured on their lees which are stirred up through “bâtonnage”, in order to extract maximal body and bouquet from the oh-so-aromatic Sciaccarellu.

Tasting notes

Aromatic wine displaying a wide combination of scents from strawberry, lime, pear, and pineapple to violet and fresh Virginia tobacco.
Taste is fleshy yet clean and firm, with notes of citrus, cherry and prune.

Oriu Blanc

ORIU 2007


100% Corsican Malvasia (Vermentinu). Grape varietal harvested from the oldest plots which were planted with vine stocks fetched from Corsican mountain villages. At that time, this grape variety was all but forgotten.


Since the vineyard is cultivated traditionally and biologically, natural yeast indigenous to the vines is used for the fermentation. Winemaking with a Burgundian approach and philosophy as the lees are stirred up through “bâtonnage”. However, wines are not aged in oak barrels in order to preserve the authentic qualities of the grape varietal. 2007 is the first vintage hence aging potential is yet to be defined.

Tasting notes

Displays persistent bouquet of jasmine on a background of vanilla and almond scents ; medium to full body, ample in the mouth and yet refreshingly firm with hints of citrus.



Oriu vintage

The first ORIU vintage was in 1970. ORIU means cache or stash in Corsican, a reference to the longstanding practice by the island's infamous bandits of hiding money and arms in mountain caves.
This 1970 vintage is composed by 80% of Niellucciu and 20% of Sciaccarellu that we turn to wine each year in separated tanks, and, if the year lets augur a beautiful future, we gather the two wines in spring. Grapes are scratched and pressed; fermentation is done with indigenous yeast and follows with a soaking from 15 to 21 days between 26 and 30°C with a finishing on “marcs”. The blend is aged in concrete tanks for 18 months, then at least two years in bottles in semi-buried cellar, so that tannins are made.

On the one hand, the ORIU vintage has for signature this difference between a sophisticated color or even “tuilée” and aromas already expressive at an early age and the other hand, a mouth always tighted which promise a very long holding.

Our granite arenas’ soils particularly expressed the smoked hints of Niellucciu which brings the structure on the first years and which is relieved after 8 to 10 years by tighted tannins of Sciaccarellu on these same soils.

The shelf life of this vatful fluctuates between 15 and 25 years following the vintage. Younger, they are in ripe red fruits, blond tobacco, wild aromas of the scrubland and spices. As one gets older, they will turn to animals hints. We notice below optimal periods for the development of these animal aromas, but many are those who appreciate the powerful of fruit and spicy aromas. Beyond these periods, concerning very old vintages, we are still surprised about their bodies and gathered testimonies relaying their freshness.

The serving temperature is advised at around 18-19°C and this vatful matches very well with games, red meats and spicy dishes.

The vineyard

In a natural area located between sea and mountains, a 43 hectares-vineyards only planted in noble grapes, most of them were former Corsican plant, constitute the Domaine de Torraccia. This wonderful landscape was carved by the impressive and charismatic Christian Imbert 38 years ago. It is situated on hillsides granite arena, 10kms far from Porto Vecchio.

Vineyards are ploughed and worked by hand on the row. Every year, in September, rows are alternately sowed of lupine or vesce and rye which, ploughed in in March, are transformed into humus.

The only used treatment products are used “bouillie bordelaise” and “souffre-fleur”. Thus, the vineyard keeps its natural balance and produce healthy grapes giving a maximum of aromas, insuring a yield less than 45 hl.

By Isabelle


To understand the history of Domaine de Torraccia and the wine, it is important to first understand C.Imbert values’ and philosophy// the values and philosophy of C. Imbert; a colorful and unique Corsican winemaker.

The octogenarian Christian Imbert is a flamboyant first generation of winemakers; he is a tall imposing man, with a booming voice. He is opinionated, fearless and passionate about everything he does. Without those qualities, he would never have achieved all that he has achieved today.

Before becoming a winemaker, he lived a nomadic existence in Chad and in Central Africa, where he exported agricultural products.

In 1964, he moved to Corsica with the intention to produce a traditional, high quality Corsican wine. At that time, his idea appears as crazy and daring as most of the wines were made with imported grape varieties from the mainland France.

C.Imbert, is a true lover of Corsica and traditional Corsican wines. During decades, he gave his soul and heart to his wine. He also created the group UVA Corse in 1971 in order to promoted Corsican wines. According to him, UVA Corse “It’s more a philosophy of winemaking than an association of winemakers,” he explains; “UVA Corse’s key principles are respect for our terroir, the return to traditional Corsican grape varieties and traditional grape growing and winemaking techniques, and a continuous effort to improve the quality and typicity of Corsican wine.”

By Juliette


Torraccia is a domaine of 43 hectares of vineyards, 25 hectares of olive trees and magnificent view of the Mediterranean sea.

This beautifulCorsican domain was gained by high fight on the scrubland and the granite. Born wines of this hard labour possess the character of this earth and the generosity of the man which raised them. A generosity which it shows in his commitment without limit for the promotion of the Wine of Corsica through "UVACORSE", an association which counts in its rows quality wine growers large number and which organizes a competition to the restaurant owners, the wine bars and the wine stewards.

By Juliette