Clos Venturi "IP" 2023

Characteristics and tasting notes of Clos Venturi "IP" 2023

Tasting

Appearance
The wine reveals a bright, crystalline pale yellow hue of great clarity.

Nose
Complex, the aromatic bouquet opens on notes of white flowers and citrus zest, harmoniously interwoven with a mineral imprint evoking wet stone.

Palate
The attack, lively and saline, precedes a palate with a silky texture. Carried by superb tension, this precise cuvée stretches towards a long, persistent finish of remarkable freshness.

Food and wine pairings

This white wine pairs ideally with grilled Mediterranean fish, seafood such as oysters or langoustines, as well as dishes with citrus and fresh herb accents. It also beautifully accompanies lightly aged goat's or sheep's milk cheeses.

Serving and cellaring

For an optimal tasting experience, it is recommended to serve this wine at a temperature between 10 and 12°C, taking care to aerate or decant it gently about an hour beforehand. This cellaring wine can be enjoyed now and will evolve magnificently until around 2036.

The tension and minerality of a Corsican white wine

The estate

Born from the finest terroirs of Domaine Vico, founded in 1901, Clos Venturi was officially created in 2005. Located in the heart of Corsica, in the communes of Ponte-Leccia and Piedigriggio, this family estate has belonged to the Acquaviva-Venturi family since 1987. Now run by Emmanuel "Manu" Venturi, the estate covers approximately 25 to 28 hectares. Certified organic and biodynamic, it stands out for its high-altitude vineyard and its commitment to producing authentic terroir-driven wines, ranking the property among the essential references of the island.

The vineyard

Unique in Corsica for its central, continental location, the vineyard rises to an altitude of 360 metres. The old vines, cultivated according to the principles of biodynamics, thrive on highly draining terraces with south/south-east exposure. The soils are mainly composed of sandstone and friable schist, enriched by influences of basalt and granite. This mountainous environment, subject to significant temperature swings, helps preserve fine acidity and limit yields to deliver optimal berry concentration.

Vinification and ageing

The harvest is carried out by hand. In the cellar, the whole clusters undergo a direct, gentle pressing. Fermentation takes place in stainless steel tanks under controlled temperature, exclusively using indigenous yeasts. Ageing then continues for 18 to 21 months on fine lees in these same stainless steel tanks, without any bâtonnage, in order to preserve all the tension and aromatic purity of the wine before bottling.

Grape variety

Vermentinu (100%).