Domaine de Torraccia is stretched on more than 43 hectares.
Cal Demoura - an update
3 weeks ago
Tuesday, May 11, 2010
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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 domain provides us with stunning views and a perfect situation for the visitors to spend all the day long.
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Crop levels throughout the vineyard are cautiously controlled. This to ensure the best quality products.
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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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Xxx hectares of the vineyard are (trellising) to offer a more important foliar mass to the sun shines.
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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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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 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. |
Monday, May 10, 2010
Friday, May 7, 2010
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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
History
When C.Imbert arrived in
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
Olives
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.
Niellucciu
One of the most important grapes is Nielluccio, a variety thought to be a close cousin of
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
Appellation
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).
Elevage
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
12-13°C
Serve
Chilled as an aperitif or with seafood.
Cellarage
Best drunk within its first 2-3 years.
Torraccia Rouge
Appellation
Vin de Corse Porto Vecchio, on the southeast of the island.
Soil and basement
Granite arenas
Grapes
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".
Elevage
In tanks, then bottles.
Tasting Note
Color: carmine and shinning
Nose: bramble, slightly and musky
Mouth: black fruits, liquorice
Serving temperature
16-17°C
Serve
Charcuterie (Corsican figatelli), grilled meats, Goat's cheese.
Cellarage
Best with 2-5 years bottle age.
Oriu Rose
ORIU 2007
Rosé
Grapes
Winemaking
Tasting notes
Rosé
Grapes
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.
Winemaking
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
White
Grapes
Winemaking
Tasting notes
White
Grapes
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.
Winemaking
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
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
In 1964, he moved to
C.Imbert, is a true lover of
By Juliette
Home
Torraccia is a domaine of 43 hectares of vineyards, 25 hectares of olive trees and magnificent view of the
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
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