TASTING NOTES Hues of deep dark red preface powerful aromas of raspberry liqueur with notes of caramel. This wine is ...Read more...
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Food Pairings for Clos Poggiale Vin de Corse
TASTING NOTES Hues of deep dark red preface powerful aromas of raspberry liqueur with notes of caramel. This wine is full and fruity on the palate with flavors of ripe red fruit, a touch of chocolate and toast, with a silky finish. SERVING SUGGESTIONS: Delicious with firm, salty cheeses, pan-roasted poultry, morel mushrooms and red pasta sauces TERROIR AND GEOLOGY The Clos Poggiale vineyards are on the east coast of Corsica. They cover 24 acres on the plateau of Pianiccia, a promontory backing onto the mountains overlooking the plain of Costa Serena. The soils are rather barren but deep, which is very good for water management, a vital factor in very dry climates. The higher parts of the Clos consist of granitic arenite sand and colluviums. The lower parts lie on a clayey limestone and smooth pebble subsoil. CLIMATE The combined influence of the sea and mountains creates a unique micro-climate where the exuberance of the sun is tempered by the wind. Phenolic development of the grapes is enhanced by the cool air rolling down from the hills at night. VARIETIES & CULTIVATION METHODS Two varieties: Syrah and Sangiovese (Nielluccio) 100% organic soil inputs During the winter, extensive grazing by flocks of sheep is a natural way to control and maintain the grass whose root system helps to stop the soil from packing down. In the spring, digging aerates the soil and preserves its microbial content as well as allowing the vine to send its roots deep down to absorb nutrients. The vines are entirely trellised to ensure their good state of health and perfect ripening of the berries. Hard cordon de Royat pruning, de-budding in springtime, tying up, thinning out and leaf stripping give the grapes the best exposure to the light and sunshine to ensure a harvest of very high quality. VINIFICATION Maceration is lengthy and lasts 4 weeks for both varieties. Once it and malolactic fermentation are over, the Syrah is cellared in barrels and the Sangiovese is matured in vats on fine lees. MATURING French oak barrels for the Syrah (1/3 new wood, 2/3 once-used wood). After 8 months, the Syrah is blended with the fruity base of pure vat-matured Sangiovese on fine lees. The wines were bottled in Corsica in April, 2002. Blend: Sangiovese 55%, Syrah 45%.
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