2019-C Terra Nostra Corse, Vin de Corse AOP, Corsica, France (750ml)
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A Monthly Wine Club Selection
100% Sangiovese, known in Corsica as Niellucciu, the grapes for this scrumptious red were carefully harvested and then transported by refrigerated trucks to the cellar for processing. A traditional fermentation in inox thermo-regulated tanks followed, with the ﬁnal blend seeing 10 months aging in stainless steel tank before bottling.
Lovely deep garnet color. On the nose, aromas of dried red fruits, violets with a hint of fennel and a subtle, volcanic earthiness. The lighter-bodied palate shows cranberry, red plum and garrigue, with silky smooth tannins on the long, dusty mineral-laced ﬁnish. We wish we could enjoy it while dining al fresco on that beautiful island! After studying under the legendary French master oenologist, Émile Peynaud at the University of Bordeaux, Alain Mazoyer went on to achieve great things in the ﬁeld of wine. The late Monsieur Peynaud would be proud to know that his pupil is indeed a very important ﬁgure in the Corsican wine industry, having run one of France's best 'caves coopératives' (wine grower co-ops): Groupe UVAL – 'Les Vignerons Corsicans' since 1975.
Oﬃcially started in the 1960s and located on the eastern coast of the island facing Italy, UVAL is now responsible for about 25% of the entire production of Corsica, with approximately 3,200 acres of vines planted across swathes of mountain foothills in the Antisanti Valley, farmed by the 60 growers who currently make up the membership. In addition to promoting local Corsican varietals Niellucciu (thought to be Sangiovese from Tuscany), Vermentinu (Vermentino) and Sciaccarellu, Alain has also spearheaded signiﬁcant research to determine where best to introduce international grape varietals like Chardonnay, Pinot Noir, Cabernet Sauvignon and Merlot, which make up about 40% of the co-op's vineyard holdings. Alain created the Terra Nostra brand (Our Land) in 1997, and it has been the ﬂagship label ever since. It is indicative of the independent streak that runs thickly through any Corsican—no less through its winemakers.