Domaine VicoClos Venturi Rosé
Pink wine
This wine generally goes well with
The Clos Venturi Rosé of the Domaine Vico is in the top 70 of wines of Vin de Corse.
Wine flavors and olphactive analysis
On the nose the Clos Venturi Rosé of Domaine Vico in the region of Corsica often reveals types of flavors of strawberries, earth or red fruit and sometimes also flavors of dried fruit.
Details and technical informations about Domaine Vico's Clos Venturi Rosé.
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 Clos Venturi Rosé from Domaine Vico are 2011, 2018, 2015, 2013 and 2017.
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 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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
