Wines of Corsica

Corsican wines, the fruits of a beautiful vineyard

Developed by the Greeks in the 6th century B.C. and later by the Romans, Corsica’s vineyards are incredibly rich and produce a wine well worth discovering. Aleria wine had already gained renown in Greek cities and later throughout the Roman Empire. The success of Corsican wines in the Mediterranean basin and the subsequent expansion of vineyards characterized the following periods up until the second half of the 19th century. Powdery mildew, phylloxera, and then the world wars completed the commercial decline of Corsican vineyards. It was not until the 1950s that Corsican viticulture began to flourish again, but it did so drawing on a rich history, expertise, and terroir that ensured the quality of its wines.

Covering nearly 8,000 hectares, Corsica’s vineyards are spread along the island’s entire coastline and boast nine appellations d’origine contrôlée (AOCs), notably including the wines of Figari, Ajaccio, and Patrimonio.

Among the most commonly used grape varieties—most of which are native to Corsica—are Niellucciu, Sciaccarellu, Aléatico, and Barbarossa for red and rosé wines, and Vermentinu and Bianco Gentile for white wine.

Geography and Characteristics of Corsican Wines

Corsica enjoys unparalleled sunshine in France, even in winter, while benefiting from the cool sea breeze, microclimates in the valleys, and a good balance that helps prevent vine diseases and water stress. Corsican vineyards cover more than 8,000 hectares, divided into one regional appellation, Vins de Corse; two cru appellations, Ajaccio and Patrimonio; five village appellations—Corse Calvi, Corse Coteaux du Cap Corse, Corse Figari, Corse Porto-Vecchio, and Corse Sartene; and one Vin Doux Naturel (VDN) appellation. Muscat from Cap Corse. The soils consist of limestone in the north and south of the island, granite in the west, schist in the east, and sedimentary alluvium in the center. There is also the appellation IGP Isle of Beauty that exists, which allows for the authentication of Corsican wines.

The finest Corsican wines, the most prized by connoisseurs, are made from local grape varieties that stem from the island’s long winemaking tradition. There are about thirty of them, including Paga Debiti, Malvasia, Vermentino, Carcajolo Bianco, and Bianco Gentile for white wines; and Nielluccio, Sciarcello, and Carcajolo Noir for red wines. Enough to take you on a journey with just a glass in hand.

Among the must-visit estates on the "Isle of Beauty" are Domaine Renucci, in the Corse Calvi AOC, run by Bernard Renucci since 1991; Clos Canarelli, led by Yves Canarelli in Figari, at the foot of the Omu di Cagna massif near Bonifacio, producing a top-tier Corsican wine that is very fresh and mineral, made using biodynamic methods; and Domaine Comte Abbatucci, one of the island’s oldest vineyards, located in the Taravo Valley, where Jean-Charles Abbatucci cultivates no fewer than 18 indigenous grape varieties, also using biodynamic methods. In addition, there are other estates typical of the Isle of Beauty that possess a unique character: E Croce Yves Leccia, Clos Poggiale, Antoine Arena, Clos Signadore, and Nicolas Mariotti-Bindi.

Food and wine pairings

White and rosé wines pair perfectly with a variety of appetizers, fish and seafood starters, and cheese platters featuring goat and sheep cheeses such as brocciu. Red wines, such as a Faustine Rouge 2018, pair well with dishes such as lamb with olives, young goat with rosemary, or osso buco, as well as with a platter of local cured meats (figatellu, lonzu, prisuttu).

For more information, visit the official website for wines from the Corsica region.