Domaine de la PuntaCuvée Balianu Corse Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Cuvée Balianu Corse Rouge
Pairings that work perfectly with Cuvée Balianu Corse Rouge
Original food and wine pairings with Cuvée Balianu Corse Rouge
The Cuvée Balianu Corse Rouge of Domaine de la Punta matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue in hot sauce, lamb tagine with artichokes and dried tomatoes or lamb tagine with prunes.
Details and technical informations about Domaine de la Punta's Cuvée Balianu 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.
Last vintages of this wine
The best vintages of Cuvée Balianu Corse Rouge from Domaine de la Punta are 2015, 2016
Informations about the Domaine de la Punta
The Domaine de la Punta is one of of the world's greatest estates. It offers 15 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
