Domaine VicoClos Sulana Corse Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Clos Sulana Corse Rouge of Domaine Vico in the region of Corsica often reveals types of flavors of cherry, blackberry or red fruit and sometimes also flavors of strawberries, plum or raspberry.
Food and wine pairings with Clos Sulana Corse Rouge
Pairings that work perfectly with Clos Sulana Corse Rouge
Original food and wine pairings with Clos Sulana Corse Rouge
The Clos Sulana Corse Rouge of Domaine Vico matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef lark, chaouia lamb or rougail sausage.
Details and technical informations about Domaine Vico's Clos Sulana Corse Rouge.
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Last vintages of this wine
The best vintages of Clos Sulana Corse Rouge from Domaine Vico are 2017, 2016, 2015, 2011 and 2014.
Informations about the Domaine Vico
The Domaine Vico is one of of the world's greatest estates. It offers 52 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: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
