Winery FiumicicoliCorse Sartene Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Corse Sartene Rouge of the Winery Fiumicicoli is in the top 70 of wines of Corsica.
Wine flavors and olphactive analysis
On the nose the Corse Sartene Rouge of Winery Fiumicicoli in the region of Corsica often reveals types of flavors of plum, raspberry or honey and sometimes also flavors of non oak, earth or oak.
Food and wine pairings with Corse Sartene Rouge
Pairings that work perfectly with Corse Sartene Rouge
Original food and wine pairings with Corse Sartene Rouge
The Corse Sartene Rouge of Winery Fiumicicoli matches generally quite well with dishes of beef, lamb or spicy food such as recipes of harira de mamie (moroccan soup), crusted lamb fillets with sweet spices or lobster tail armorican style.
Details and technical informations about Winery Fiumicicoli's Corse Sartene Rouge.
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.
Last vintages of this wine
The best vintages of Corse Sartene Rouge from Winery Fiumicicoli are 2010, 2018, 2014, 2013 and 2019.
Informations about the Winery Fiumicicoli
The Winery Fiumicicoli is one of of the world's greatest estates. It offers 12 wines for sale in the of Corsica to come and discover on site or to buy online.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
