Vin de Corse Porto Vecchio, on the southeast of the island.
Soil and basement
50% Niellucciu - 10% Sciaccarellu - 30% Grenache - 10% Syrah
"éraflage", pressing, fermentation from indigenous yeast for 10 to 15 days between 26 and 30°C, finishing in "marcs".
In tanks, then bottles.
Color: carmine and shinning
Nose: bramble, slightly and musky
Mouth: black fruits, liquorice
Charcuterie (Corsican figatelli), grilled meats, Goat's cheese.
Best with 2-5 years bottle age.