These ancient, rugged hillside vineyards are blessed with a unique terroir: 300 meter elevations, rich volcanic soils and vines that are bathed in warm sunlight during the day and cooled by brisk mountain breezes at night. The perfect marriage of nature’s extremes, where grapes grow wild and free,absorbing the essence of Corsica’s rugged spirit.

How it's made:

A blend of two indigenous Corsican grapes: Niellucciu (a cousin to Italy’s Sangiovese) and Sciaccarellu (known for its delicate floral notes). 10% Whole Cluster Fermentation adds layers of complexity and structure. Indigenous, wild yeasts ferment the wine naturally before it’s aged 18 months in concrete, allowing the purity and texture to shine. Unfined and unfiltered, this wine is raw and purely authentic.

Who makes it:

Founded in 1901, this historic estate is now helmed by Manu Venturi—a man deeply committed to preserving Corsica’s winemaking traditions while pushing the boundaries with modern techniques. A biodynamic farming sanctuary: where bees buzz through wildflowers planted among the vines, permaculture practices ensure sustainability, and
organic farming keeps the soil thriving. Manu doesn’t just make wine—he crafts an expression of Corsica’s soul, inviting you to taste the island’s history, rugged beauty, and its unyielding spirit.

What it tastes like:

Bursting bright notes of pomegranate, brambly wild strawberry, and juicy raspberry evolve into subtle earthiness—hints of oolong tea, tomato leaf, and black pepper. Niellucciu provides structure and depth with savory undertones of dark cherries and herbs, while Sciaccarellu adds a touch of elegance.