Domaine Vico
Jean-Marc Venturi’s family took over the reigns of this historic domaine in 1987. The vines were originally planted in 1901 by Jean Vico, whose family produced wine for several generations. The domaine covers 46 hectares, planted with local varieties Vermentinu, Niellucciu and Sciaccarellu, along with Grenache and Syrah. Many of the vines are planted at the very limit of the wine growing zones in Corsica, further inland than many other estates with vineyards at higher altitude and at the foot of some of the regions highest peaks, accessing incredibly varied schist, sand and volcanic subsoils. One of Emmanuel’s overarching philosophies, is ‘respect for the vine’, and so in order to truly extract the defining qualities of his terroir sustainably, the domaine has been in conversion to organic viticulature since 2017.
These are harmonious wines, showcasing the unique terroir of the Corsican landscape, whilst maintaining the purity of fruit, its freshness and delicious nuances. Clos Venturi is planted on schist-laden slopes with a south, southeastern exposure, with winter temperatures at this altitude reaching -10°C at night. The effect of this terroir, along with lower yields, indigenous yeasts, hand harvesting in multiple passes, and more careful winemaking, results in astonishingly good wine. The domaine uses different vats for fermenting and aging, in order to preserve freshness and minerality and enable the subtle nuances of central Corsican terroirs and indigenous varietals, to fully express themselves. This careful process allows them to produce rich wines of great aromatic purity, which keep their unique character and express the particular characteristics of each vintage.
These are harmonious wines, showcasing the unique terroir of the Corsican landscape, whilst maintaining the purity of fruit, its freshness and delicious nuances. Clos Venturi is planted on schist-laden slopes with a south, southeastern exposure, with winter temperatures at this altitude reaching -10°C at night. The effect of this terroir, along with lower yields, indigenous yeasts, hand harvesting in multiple passes, and more careful winemaking, results in astonishingly good wine. The domaine uses different vats for fermenting and aging, in order to preserve freshness and minerality and enable the subtle nuances of central Corsican terroirs and indigenous varietals, to fully express themselves. This careful process allows them to produce rich wines of great aromatic purity, which keep their unique character and express the particular characteristics of each vintage.
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