Clos CulombuTribbiera 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 Tribbiera Rouge of Clos Culombu in the region of Corsica often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Tribbiera Rouge
Pairings that work perfectly with Tribbiera Rouge
Original food and wine pairings with Tribbiera Rouge
The Tribbiera Rouge of Clos Culombu matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick meatloaf, traditional lamb couscous (from algeria) or delicious thai chicken.
Details and technical informations about Clos Culombu's Tribbiera 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.
Last vintages of this wine
The best vintages of Tribbiera Rouge from Clos Culombu are 2014, 2017, 2016, 2018 and 2015.
Informations about the Clos Culombu
The Clos Culombu is one of of the world's greatest estates. It offers 38 wines for sale in the of Vin de Corse to come and discover on site or to buy online.
The wine region of Vin de Corse
Regional AOC covering the Île de Beauté outside the communal AOCs, Mediterranean climate on granite and schist. Signature native trio. Niellucciu as deep red (cousin of Sangiovese): black cherry, blackberry, garrigue, maquis, leather and spices, firm tannins. Sciaccarellu as fine peppery red (strawberry, pepper, herbs), also great rosé.
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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
