Domaine d'Alzipratu - Dulcinu

Domaine d'AlzipratuDulcinu

The Dulcinu of Domaine d'Alzipratu is a sweet wine from the region of Corsica.
This wine generally goes well with

Details and technical informations about Domaine d'Alzipratu's Dulcinu.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
16.5°
Allergens
Contains sulfites

Discover the grape variety: Nielluccio

The black Nielluccio is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The black Nielluccio can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.

Informations about the Domaine d'Alzipratu

The winery offers 14 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Corse
Find the Domaine d'Alzipratu on Facebook

The Domaine d'Alzipratu is one of of the world's great estates. It offers 14 wines for sale in the of Corsica to come and discover on site or to buy online.

Top wine Corsica
In the top 150000 of of France wines
In the top 700 of of Corsica wines
In the top 15000 of sweet wines
In the top 450000 wines of the world

The wine region of Corsica

Corsica is an island in the Mediterranean Sea, located between the southeast coast of Provence and the west coast of Tuscany. Although it is closer to Italy, Corsica has been under French rule since 1769 and is one of the 26 regions of France. The island's Italian origins are evident in its wines, which are mainly made from the classic Italian Grapes Vermentino and Sangiovese (known here as Rolle and Nielluccio respectively). Despite its remoteness, Corsican winemakers have amassed an impressive and diverse portfolio of grape varieties - there are very few places on earth where Pinot Noir, Tempranillo and Barbarossa grow side by side.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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