The blend consists of 50% Niellucciu, 40% Sciacaccarellu and 10% Carcaghjolu Neru. The grapes were hand-picked from 30 year old vines, which are located in sandy south-eastern slopes at an altitude of 400-480 metres. After partial destemming, fermentation took place with wild yeasts at 25°-30° C in 40hl wooden barrels. The grapes were macerated for 45 days and the cap was submerged 1-3 times a day. After 14-18 months in wooden barrels, the wine was bottled without fining and only with light filtration.
Muted violet-red almost colour-dense to the rim.
The nose of the 2018 Clos Venturi is earthy and deep, requiring sufficient oxygen to reveal its delightful fruit of sloe, sloe stone, blackcurrant, blackberry and elderberry. The seductive scent of violets and peonies hovers over everything and pairs with smoky notes, the scent of rosemary, black olive and stony minerality.
Dense and refreshing, the dark fruit glides over the tongue. Its acidity and tannin are incredibly inspiring and precise and perfectly embedded in the carpet of fruit. The herbal notes, which are even more intense on the tongue than on the nose, make it invigorating and pure. The perfect red wine and refreshing companion to strong cuisine!
Food recommendations by Christina Hilker
- Jerusalem Artichoke Walnut Gnocchi with Caramelised Radicchio
- Rack of lamb with herb crust and potato-olive gratin
- Venison medallions with blackberries, porcini mushrooms and celery puree
Domaine Vico, Route de Calvi , 20218 Ponte Leccia / France