Clos Venturi, `1769` Rouge

Clos Venturi comprises a 28-hectare vineyard within the Corsican estate of Domaine Vico, planted at 400 metres above sea level on a sandstone hill, surrounded by forests and mountains. Current winemaker Emmanuel (Manu) Venturi and his father Jean-Marc separated this plot from Domaine Vico after identifying the potential of its ancient sandstone soils and sheltered position. Manu has introduced sheep and chickens to the vineyard, providing natural fertiliser and weed control alongside beehives to further improve biodiversity. Yields are deliberately kept low, and the vineyards are worked by horsepower to reduce soil compaction.

Clos Venturi’s white wines are made identically to Domaine Vico, with extended skin contact, indigenous yeast fermentation in temperature-controlled, neutral vessels and ageing on fine lees. The ‘1769’ Blanc spends eight months on its fine lees in stainless steel, lending texture to the wine’s citrus and floral character. Clos Venturi also produce a bright, fruit-driven, yet complex rosé counterpart to this wine, made 100% Sciaccarellu. The ‘Altare’ Blanc blends hand-harvested Biancu Gentile, Vermentinu, Riminese, Genovese and Carcaghjolu Blanc from a small parcel of terraced vines within a natural amphitheatre. Each variety undergoes 48-78 hours of skin maceration before being fermented separately in Stockinger barrels and ageing for 12 months on lees in barrel and concrete eggs. It is complex and honied with pronounced citrus notes and a rich, textured palate. The ‘Le Clos’ Blanc hails from 45-year-old Vermentinu vines within Clos Venturi, giving the wine a saline intensity and distinct mandarin fruit profile.

Clos Venturi’s red varieties are hand-harvested and fermented separately. The ‘1769’ Rouge blends 50% Sciaccarellu with 50% Niellucciu. 90% of the juice is fermented with indigenous yeasts in concrete tanks, while the remaining 10% is fermented and aged for 12 months in used oak foudres, creating a juicy expression defined by blackberry fruit, coffee and spice notes. ‘Le Clos’ Rouge blends 70% Sciaccarellu with 20% Niellucciu and 10% Carcaghjolu Neru, fermented with part whole bunch in 40-hectolitre oak casks. It is precise and mineral, with notes of blackberry, plum and rosemary. ‘Le Chemin de Croix’ is one of Corsica's rarest wines, made from 55-year-old Sciaccarellu grown on a southeast-facing sandstone terrace. After undergoing extended maceration of 35 days, with daily punch downs, it ages for 24 months in 225-litre new oak barrels, followed by six months in bottle. This is a distinctive expression of Sciaccarellu, defined by notes of dark plum, cherry and garrigue.

The ’Brama’ wines take their name from the Corsican word for ‘sigh’, in reference to the soft breezes that blow across the island at night. They are made from a single parcel of 25-35-year-old vines. The ‘Brama’ Biancu Gentile is lees-aged for 11 months in egg-shaped concrete tanks, creating a richly textured white bursting with tropical fruit notes. The ‘Brama’ Sciaccarellu is fermented with regular punch downs to ensure maximum tannin and colour extraction. It is then aged for 14-18 months before bottling, resulting in notes of black cherry and pepper, balanced by polished tannins and vibrant acidity.