Domaine de GioielliCorse - Coteaux du Cap Corse Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Corse - Coteaux du Cap Corse Rouge of Domaine de Gioielli in the region of Corsica often reveals types of flavors of red fruit.
Food and wine pairings with Corse - Coteaux du Cap Corse Rouge
Pairings that work perfectly with Corse - Coteaux du Cap Corse Rouge
Original food and wine pairings with Corse - Coteaux du Cap Corse Rouge
The Corse - Coteaux du Cap Corse Rouge of Domaine de Gioielli matches generally quite well with dishes of beef, lamb or spicy food such as recipes of shepherd's pie (quebec!), lamb shoulder confit or home-made white pudding.
Details and technical informations about Domaine de Gioielli's Corse - Coteaux du Cap Corse Rouge.
Discover the grape variety: Nielluccio
Structured and elegant reds with a deep ruby colour, firm tannins and lively acidity, on aromas of cherry, plum, garrigue, Mediterranean herbs (myrtle, rosemary), spices and balsamic notes. Fine ageing potential. The absolute star of Patrimonio AOC on the clay-limestone marls of northern Corsica, a pillar of Ajaccio AOC and the island's reds. Genetically identical to Tuscan Sangiovese, brought to Corsica in the 18th century by the Genoese.
Informations about the Domaine de Gioielli
The Domaine de Gioielli is one of of the world's greatest estates. It offers 4 wines for sale in the of Corsica to come and discover on site or to buy online.
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: Soft
Sweet wine containing between 30 and 50 grams of residual sugar. A sweet wine is made from very ripe grapes but without being affected by botrytis cinerea and without being raisined. This term can also be applied to a dry wine that is smooth and fat in the mouth.
