Winery Maestracci - Les Marottes d'Anaïs

Winery MaestracciLes Marottes d'Anaïs

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Les Marottes d'Anaïs of Winery Maestracci is a red wine from the region of Corsica.
This wine generally goes well with

Details and technical informations about Winery Maestracci's Les Marottes d'Anaïs.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14°
Allergens
Contains sulfites

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 Winery Maestracci

The winery offers 9 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Corse

The Winery Maestracci is one of of the world's greatest estates. It offers 9 wines for sale in the of Corsica to come and discover on site or to buy online.

Top wine Corsica
In the top 150000 of of France wines
In the top 650 of of Corsica wines
In the top 250000 of red wines
In the top 450000 wines of the world

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: Overmaturation

When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.

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