Winery L. Metairie - Niellucciu Corse

Winery L. MetairieNiellucciu Corse

The Niellucciu Corse of Winery L. Metairie is a red wine from the region of Corsica.
This wine generally goes well with

Details and technical informations about Winery L. Metairie's Niellucciu Corse.

Grape varieties
Region/Great wine region
Country
Style of wine
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 Winery L. Metairie

The winery offers 364 different wines.
Its wines get an average rating of 3.6.
It is in the top 927 of the best estates in the region
It is located in Corse

The Winery L. Metairie is one of wineries to follow in Corse.. It offers 286 wines for sale in the of Corsica to come and discover on site or to buy online.

Top wine Corsica

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: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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