History

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

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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

Philosophy

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

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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