Color:
Dark ruby red with purple reflections.
Nose:
The nose of the 2016 Clos Venturi Rouge is a bold mix of sour cherries, chalky mineral notes and a Mediterranean herbal mix of bay, rosemary, lavender and thyme with ethereal top notes of mild spices and black olives. It is as rough and karstic as its origin and requires sufficient aeration.
Mouth:
The Niellucciu is believed to be ampelographically descended from the Sangiovese and to have come to the island with the Italians via Genoa. The fresh and agile acidity would at least be a common feature that would prove this assumption. Sheathed in fine-grained tannin, it rapidly accelerates the ripe cherry fruit and allows the wine to pick up speed quickly. Dark fruity with fine spice and long, mineral cool finish.
Food recommendations by Sebastian Bordthäuser:
- Pasta with braised mushrooms (vegetarian)
(Pasta, Pizza, Polenta & RisottoMushrooms and truffles, pasta, Vegetarian dishes)
- Roasted gurnard on mushroom risotto with roast bone jus and smoked paprika
(Fish, fruiting vegetables (nightshade), risotto)
- Kid from the oven with potatoes, eggplants, tomatoes and wild herbs
(Meat, lamb, milk kid, fruiting vegetables (nightshade), potato, wild herbs)
| Type | |
|---|---|
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Allergens | Contains sulfur |
| Acid | 5,0 g/l |
| Drinking temperature | 16° |
| Manufacturer | Domaine Vico, Route de Calvi , 20218 Ponte Leccia / France |
