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Domaine U Stiliccionu Sottu Scala 2012

Other Red Blends from Corsica, France
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    Winemaker Notes

    Black cherry color with purple highlights. Nose of black fruit very ripe, woody notes and roasted, and scrubland. The palate is fleshy and concentrated with powerful tannins and an aromatic persistence of black fruits and roasted notes, slight dryness on the finish.

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    Domaine U Stiliccionu

    Domaine U Stiliccionu

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    Domaine U Stiliccionu, Corsica, France
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    The vineyard was planted in 1961, and is located 8 km from Porto Pollo in the town of Serra-di-Ferro, just behind Antoine Arena’s Carco from Patrimonio. Planted on granite and shale soil and facing east, it has full sun exposure from dawn till dusk.

    The original proprietor Francois Casabianca was anxious to perpetuate the winemaking traditions of his family, so in April 2005 he decided to hand over the reins of the estate to his grandson, Sebastien Poly. Poly gained much of his knowledge from working at vineyards in Hungary and New Zealand. In 2008, Domaine U Stiliccionu was certified biodynamic and expanded to six hectares.

    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.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

    GPSCRU908038WC_2012 Item# 194447