Clos SantiniCampo Gallo Patrimonio Rouge
Red wine
This wine generally goes well with
The Campo Gallo Patrimonio Rouge of the Clos Santini is in the top 10 of wines of Patrimonio.
Details and technical informations about Clos Santini's Campo Gallo Patrimonio Rouge.
Discover the grape variety: Panse précoce
Table grape with long bunches and thin-skinned golden berries with juicy flesh, a sweet and fresh flavour. Very early-ripening, mainly intended for fresh consumption at the start of the season. Grown in the Mediterranean for fresh consumption, appreciated for its early maturity and attractive table appearance, marking the first summer market stalls. French white table grape, an early-ripening mutation of the Panse.
Last vintages of this wine
The best vintages of Campo Gallo Patrimonio Rouge from Clos Santini are 2015, 2019, 2017, 2018 and 2016.
Informations about the Clos Santini
The Clos Santini is one of of the world's greatest estates. It offers 21 wines for sale in the of Patrimonio to come and discover on site or to buy online.
The wine region of Patrimonio
First Corsican AOC around the Gulf of Saint-Florent at Cap Corse, clay-limestone soils (rare in Corsica), Mediterranean climate. Niellucciu signature red king (Sangiovese cousin, 90% min): deep and fresh with black cherry, blackberry, plum, garrigue, maquis herbs, leather and spices, firm tannins and sunny palate. Gourmet rosés (75% min Niellucciu): strawberry, citrus, garrigue. Vermentinu in white only authorized: full and saline (pear, flowers, almond).
The wine region of Corsica
Mediterranean island wine region with a triple native face, ~8,000 ha. Niellucciu signature (cousin of Sangiovese) dominates Patrimonio: structured reds with signature notes of black cherry, garrigue, maquis, spices and leather, firm tannins and sun-drenched mouth. Sciaccarellu (min. 60% in Ajaccio) lighter and peppery (strawberry, wild herbs).
The word of the wine: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
