Winery Sorba FRAjaccio Rouge
Red wine
This wine generally goes well with
The Ajaccio Rouge of the Winery Sorba FR is in the top 10 of wines of Ajaccio.
Details and technical informations about Winery Sorba FR's Ajaccio Rouge.
Discover the grape variety: Dameron
Simple, rustic reds with a clear ruby colour, soft tannins and an airy palate, showing discreet aromas of red fruits and herbal notes. Formerly destined mainly for distillation into eau-de-vie. Now almost extinct, preserved in INRAE ampelographic collections, a witness to the former diversity of the Charentes vineyard before phylloxera. Old black variety from the Charentes, ancestor of the Cognac vineyard.
Last vintages of this wine
The best vintages of Ajaccio Rouge from Winery Sorba FR are 2010, 2017, 2012, 2016 and 2009.
Informations about the Winery Sorba FR
The Winery Sorba FR is one of of the world's greatest estates. It offers 6 wines for sale in the of Ajaccio to come and discover on site or to buy online.
The wine region of Ajaccio
AOC of Southern Corsica around the gulfs of Ajaccio and Sagone (~220 ha), clay and weathered granite, temperate Mediterranean climate. Sciaccarello is the signature red and rosé king (identity native): spiced and airy with red cherry, raspberry, pepper, garrigue (maquis, immortelle) and a toasty touch, fine tannins and saline freshness. Pale fruity rosés in the same register. Vermentino (Malvoisie) ample and saline as white.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
