Domaine Pieretti Rouge 2017
Product Details
Your Rating
Somm Note
Winemaker Notes
Medium bodied and crunchy with a bit more structure and freshness than you expect, but laced with the wildness of garrigue and Southern France.
Blend: 70% Nielluccio, 30% Grenache
The Pieretti name has been associated with grape growing in Corsica for generations. The Domaine was founded by her grandfather, but the family history goes back beyond the founding of Domaine Pieretti. Lina took over 3HA from her father in 1989, a hard year marked by tragic wildfires in Corsica. She has since grown the domaine to 14HA - which is truly something considering the total area of the Cap Corse appellation is below 40HA. As one might imagine, she is one of only a handful of vignerons making wine here. The vines, like most vines in the Cap Corse, are dramatically positioned either stunningly close to the sea or on steep mountain slopes.
Lina is very precise about farming and while some of her vineyards are certified organic, others she finds too inaccessible to be 100% organic. Regardless, the farming is clean and responsible.
The winemaking is simple and straightforward. The only thing she does that might be considered a winemaking 'trick' is to cool the fruit down before fermentation. She harvests early in the morning and then leaves the grapes in a cold room for a bit before processing the fruit. The reds undergo spontaneous fermentation and the white and rosé are inoculated with a cultured yeast from the property. Most wines see only steel. Lina is a charming but direct woman, something that I am sure has served her well as one of only a few women making wine in Corsica. Her wines reflect this personality as well as the water, wind and rocks that define the Cap Corse.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
A mountainous, Mediterranean island covered in vineyards, Corsica, while closer to Italy in proximity and history, is today under France's political jurisdiction. The island is home to a mix of Italian and French grapes, typically planted at high elevations. Niellucciu (Sangiovese), Sciacarellu (Mammolo), and Vermentino (Rolle) are the main grape varieties of Corsica, and account for about two thirds of all Corsican wines produced.