Domaine Comte Abbatucci - Faustine rouge 2018

Bettane & Desseauve

About the wine:

Light-colored, with a lovely nose of red berries reminiscent of Pinot Noir, nice grape character, still a bit on the fermented side, very refined, though more fruity than mineral.

About the estate:

In this historic heartland of the Ajaccio vineyards—where the unique collection of old local white grape varieties has highlighted the moral and cultural imperative to diversify the grape varieties across all of Corsica—Jean-Charles Abbatucci practices impeccable viticulture with infectious generosity. The recent vintages possess the suppleness, naturalness, and smoothness expected of them, and have made significant strides in consistency thanks to the close collaboration between the owner and a remarkable consulting oenologist, Emmanuel Gagnepain. The Faustine cuvée shines with pure finesse, and the grand cuvées—Collection, Ministre, Général, and Diplomate—offer the refined complexity of their pioneering blend. New cuvées—Monte-Bianco, Alte-Rosso, and Valle-di-Nero—are beginning to be produced, but the estate did not send them for tasting. That will be for next year.

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the wine:

Like the white, the red Faustine lacks a bit of body: while its fruit is delicious and delicate, the wine as a whole remains a bit light and simple.

About the estate:

The history of this estate began in the 20th century with a visionary, Antoine Abbatucci, the founder of this vineyard nursery, a true repository of native Corsican grape varieties. Jean-Charles Abbatucci, Antoine’s son, has taken the estate to the next level (mass selections, rigorous biodynamic practices, rootstocks adapted to the soil and climate, etc.). The entry-level wines are remarkable; in the magnificent blends, each grape variety contributes its own aromas, freshness, body, or texture: the wines are smooth and refined, thanks to the rejection of excessive intervention, and the aging process has been refined through the use of large oak casks and concrete eggs.