The following are my notes for studying the wines of Corsica. In these notes I’ll provide information about the viticultural history, topography,
climate, soils, important red and white grapes and the AOCs as well as the IGPs
of the regions. I also include notes on the wines tasted during in the French
Wine Scholar class at the San Francisco Wine School (FWS – 09 Southwest and
Corsica).
The Viticultural
History of Corsica
The region was originally
settled by by Phoceans traders in 570 BC who first planted grapes in what is
now the commune of Aléria. From 1284-1755 Corsica was ruled by the Republic of
Genoa after which it was briefly an independent Corsican Republic. Then in 1768
it was relinquished to France and came under its dominion. The following year
it became the birthplace of future French Emperor Napoléon Bonaparte (1769 – 1821) who was born to a Corsican
winemaking family in the capital city of Ajaccio. After the independence of
Algeria from French rule, many Algerian Pieds-Noirs (people of French
ancestry who lived in Algeria, North Africa) immigrated to Corsica and began
planting vineyards.[1] Like
the rest of France and Europe, Phyloxera devastated the vineyards when it
arrived in 1887, which caused such an economic hardship that many people left
the island. Then came World War I and World War II, which caused even further damage
to the local economy. Between 1960 and 1976 the vineyard area in Corsica
increased fourfold but the focus was on quantity, not quality wine. In the
1980s French subsidies provided for investment in new winemaking equipment and
acres under vine and yields were reduced in order to improve quality.[2]
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Geography of Corsica
Corsica is an island located 170 km (105 miles) southeast of
mainland France, 11 km (7 miles) north of the island of Sardinia and 90 km
(56 miles) west of Tuscany, Italy. Mountains
make up 2/3 of the island, forming a single chain, which are preserved as a
National Park. Monte Cinto is Corsica’s highest peak at 9,000 feet and is
able to maintain snow year around. The average elevation of vineyards is
around 300 meters (1000 feet) above sea level.[3]
In 1975 it was divided into two departments: Haute-Corse (Upper Corsica) and
Corse-du-Sud (Southern Corsica), with its regional capital in Ajaccio, the
prefecture city of Corse-du-Sud. Bastia, the prefecture city of Haute-Corse,
is the second-largest settlement in Corsica.
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Climate of Corsica
Corsica has a Mediterranean
climate, due to being surrounded by the Mediterranean Sea, but the island also
experiences alpine influences. It is hotter and drier than mainland France The
island experiences 2,750 hours of sunshine per year which provides the vines
with abundant heat in the summer, but this is rendered less extreme by the
presence of sea and mountains. Frosts are uncommon and spring weather arrives
early in the year.
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Soils of Corsica
There
are several different soil types found in the wine growing regions of
Corsica. In the northern region in the Cap Corse peninsula the soil is mainly
schist. South of the Cap Corse, in the Patrimonio region, vineyards are
planted on limestone-rich chalk and clay soil. Along the west coast, the soil
contains a high concentration of granite. The vineyards on the east coast of
the island between the cities of Solenzara and Bastia are planted mostly on
marly sand.[4]
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Viniculture of Corsica
Due to being closer
to Italy than mainland France Corsica has more Italian grapes than French. The
mountains in the center of the island are a national park so all of the
vineyards are planted around the coastline, the best of which are on the western
side of the Island. Corsica has about 3,866 ha (9,665 acres) under vine,
approximately 2/3 of which are devoted to red grapes. Traditionally vineyards
were pruned in Gobelet style but newer vines are being trained in single
Guyot and Cordon de Royat in order to enable mechanical harvesting. The
vineyards are prone to pest attacks, particularly cicadas.
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AOC White Grapes of Corsica
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Vermentino
(also
known as Rolle) is the most widely planted white grape (17%)
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Codivarta,
the name means “green
tail.” It is also known are Codivarte Blanc and Codivertola Cudiverta.
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Ugni
Blanc
(also known as Rossola)
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Muscat Blanc à
Petits Grains Blanc
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AOC Red Grapes of Corsica
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Nielluccio
(also
known as Sangiovese in Italy), it represents 35% of Corica’s total vineyard
acreage.
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Cinsault
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Sciacarello
(also
known as Mammolo in Italy), it represents 15% of Corica’s total vineyard
acreage.
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Carignan
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Grenache
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Mourvedre
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Syrah
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Barbarossa, the name
is Italian for “red beard” and is named after was named after the red-bearded
Holy Roman Emperor Frederick I.
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IGP White Grapes of Corsica
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Chardonnay
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Muscat Blanc à
Petits Grains Blanc
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IGP Red Grapes of Corsica
All red grapes approved for AOC wines plus 3 additional
grapes:
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Merlot
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Pinot Noir
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Cabernet Sauvignon
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Corsica Regional AOCs
Corsica has 4 Regional AOCs, with 5 additional sub-AOCs under Vin
de Corse AOC which are similar to village AOCs in other French wine regions:
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1. Vin
de Corse AOC
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White wines consists of mostly Vermentino (min. 80%), plus Ugni
Blanc (Max. 25%), as well as Biancu Gentile, Codivarta, and Genovèse
(combined max. 10%). Red and rosé wines are made Grenache (min. 50% combined),
Nielluccio, and Sciaccarello (min. 1/3 combined Nielluccio and Sciaccarello).
Rosé wines may also contain Vermentino (max. 20%), Carignan (max. 20%) plus
combined Aleatico, Carcajolo Nero, and Morrastel (Minustello) (max. 20%) as
well as Barbaroux (Barbarossa), Mourvèdre, Syrah, and Cinsault. Within the
Vin de Corse AOC there are 5 sub-appellations:
1. Vins de Corse AOC
2. Coteaux du Cap Corse AOC
3. Calvi AOC
4. Sartene and Figari AOC
5. Porto Vecchio AOC
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2. Ajaccio
AOC
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Previously established as Coteaux d'Ajaccio AOC in 1976; Ajaccio
became a separate AOC in 1984. The wine growing area lies on sloping
hillsides, rising up onto the highest slopes in Corsica averaging about 500
meters above sea level. Red and Rosé wines are made from Sciaccarello (min.
40%), Nielluccio, Barbaroux (Barbarossa), and Vermentino. Grenache, Cinsault,
Carignan (max. 15%), plus Aleatico, Carcajolo Nero, and Morrastel
(Minustello) (max. 10% combined) may be added. White wines are made
from Vermentino (min. 80%) and Ugni Blanc plus Biancu Gentile,
Codivarta, and Genovese (max. 10% combined).
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3. Patrimonio
AOC
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Established as the first AOC in Corscia in 1968, it is named
after a village in northern Corsica extends from the Gulf of
Saint-Florent-west of Bastia to the south. It overlaps to some extent with
the Muscat du Cap Corse AOC. The vineyards cover only about 400 hectares (988
acres) of planted on limestone soils. It predominantly produces red wines made
from at Nielluccio (min. 90%) plus Grenache Noir, Sciacarello and Vermentino.
Rosé wines are made from mostly Nielluccio (min. 70%) The white wine is made
from 100% Vermentino.[5]
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4. Muscat du Cap Corse AOC
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Established as an AOC in 1997, it is dedicated to Vin Doux
Naturel Blanc made from 100% Muscat à Petits Grains Blanc from vineyards
planted on soils
consisting primarily of schist and clay-limestone on the north peninsula of
the island.[6]
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Corsica IGPs
Corsica’s wine has two Indication
Géographique Protégée (IGP) which are as follows:
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L'Île-de-Beauté IGP
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Most of Corsica’s wine production (60%) is classified as L'Île-de-Beauté IGP.
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Mediterranée IGP
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This denomination also encompasses Rhône,
Provence and Corsican wines.
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Wines Tasted
The
following wines from Corsica were tasted in the French Wine Scholar class:
1. 2013 Domaine Maestracci “Clos Reginu”
Corse Calvi Rouge
A clear
red wine, dark rub in color of moderate intensity with a pink rim and moderate
viscosity. On the nose it is clean with moderate intense aromas of fresh
raspberries, ripe strawberries, it is “grapey” with notes of bubblegum, fresh
cranberries and a hint of spice with dried herbs. On the palate it is bone dry,
tart with moderate tannins, medium acidity and a moderate length finish. This
wine sells for $15.
2. 2012 Clos Canarelli
Corse Figari
A clear
red wine, dark rub in color of moderate intensity with a pink rim and moderate
viscosity. On the nose it has moderate intense aromas of dried cranberries, raspberry
jam, ripe strawberries, with subtle aromas of dried herbs. On the palate it is
dry with medium+ tannins and a moderate length finish. This wine sells for $45.
[1]
Jancis
Robinson (ed), The Oxford Companion
to Wine (Third Edition)
(Oxford University Press), 203-204.
[2]
Julien Camus, Lisa M. Airey, Celine Camus
(ed), French Wine Scholar Study Manual (French Wine Society), 277.
[3]
Julien Camus, Lisa M. Airey, Celine Camus
(ed), French Wine Scholar Study Manual (French Wine Society), 278.
[4]
Jancis
Robinson (ed), The Oxford Companion
to Wine (Third Edition)
(Oxford University Press), 203-204.
[6]
Julien Camus, Lisa M. Airey, Celine Camus
(ed), French Wine Scholar Study Manual (French Wine Society), 280.