COMMENTARY :

Dense and complex nose that develops notes of black fruit compote, blackcurrant and burlat cherry, notes of thyme, rosemary, garrigue, dried herbs. Fluid and chiseled attack on the palate which gives way to a nice tannic load in the mid-palate. Definitely bloody and juicy but very sensual. The wine oscillates between power, richness, opulence and a lively and refreshing, salivating acidity. Long finish on smoky, spicy notes and a basket of black fruits. Very long, predictable cellaring time.

FOOD & WINE PAIRING :

• Figatellu pâté with chestnuts.
• Squab with porcini mushrooms & mashed potatoes.
• Black pork stew from Bigorre.
• Royal hare stew & Brussel sprouts.
• Veal sweetbread lacquered with soy sauce and sake.
• Osso Buco, seasonal vegetables, and steamed jasmin rice.
• Roasted wood pigeons, reduced gravy, thyme shiitake. Veal with olives.
• Grilled Lamb Ribs on The Bone, green Tomato Relish.
• The famous wild boar sausage from Cap Corse !.

 

TASTING :

Ideal serving temperature: : 16°/17°C.
To drink over the next 15 years …

Certified Organic farming.

100% manual harvest.

8 days maceration of Nielucciu.
Fermentation with 100 % indigenous yeasts.

Maturation : 24 months in 10 Hl amphoras.
No fining, No filtration.