Domaine de Vaccelli
A family estate that is popularly known as one of the best Corsican domaines, Domaine de Vaccelli, currently run by Gérard Courrèges, produces impressive wines under Ajaccio appellation.
Background
Located in the southern part of the Ajaccio appellation, the 27-hectare Domaine de Vaccelli was founded by Roger Courrèges in 1962. Settled in Corscia from Algeria, the passion for wine rooted deep in the Courrèges family with both Roger's father and grandfather were winemakers.
In 1974, Alain Courrège (Roger Courrèges' son) began taking over the domaine after the sudden passing of his father. He then decided to replace the old vines with native Corsican grape varietals such as Sciaccarellu and Vermentinu.
In 2000, Gérard Courrèges (the son of Alain Courrège), started vinifying the domaine's wines after finishing his oenology studies in Nîmes.
Since then on, Domaine de Vaccelli has been an organically certified vineyard and all grapes are manually-harvested. Many of their vines, which were planted on south-east facing hillsides of decomposed granite, are over 50 years old.
Wines from the domaine are distinctive, an expressive display of Corsican landscape.
Carefully selected and imported by Vinobeer Vietnam, the wines available in Vietnam are as follow.
UNU
UNU is the Corsican word for the first, premier. As it is the winemaker's "first" cuvée of red. A great Corsican red wine. Fresh and spicy in the mouth. Perfect saline finish with the reflection of the Corsican terroir.
Terroir:
Granite soils. Vineyards are farmed using organic principles. All vineyard work is done by hand. Yields are approximately 35hl/ ha. Vines are planted at a density of 3,333 to 4,202 plants/ ha.
From two south-east facing parcels of sciacca- rellu named "Sciaccarellu Haut" and "Sciaccarellu Maison". The domaine is now 18.07 hectares in size (14.64 ha planted to rouge and 3.43 ha planted to blanc), all vineyard work is done by hand and as of 2008 all vineyard work is organic. Average vine age is over 30 years, yields are kept small around 30 to 40 hl/ha, and under 7,000 cases are produced a year.
Winemaking:
In the cellar, only native yeast is used during vinification which occurs in stainless steel tanks. The wine is aged in, or in a combination of, stainless steel talk, barrique, 600L demi-muids and concrete eggs on the lees without bâtonnage. The wines are never fined. A light filtration may occur depending on the vintage. Aged for approximately 24 months in an inox tank.
VACCELLI
An elegant white wine with great ageing potential. Floral expression on the nose with a mineral and structured finish.
Terrior:
Vaccelli Blanc is made from Vermentinu grown on the hillsides of granite arenas. The wine is aged in eggs and in demi-muids. Vaccelli Blanc has an aging potential of 4 to 6 years.
Tasting Notes:
Floral expression on the nose, quickly followed by notes of buttered apples, citrus, garrigue. Elegant, mineral and structured mouthfeel, good freshness and finish on fine bitters. Very nice ageing potential. Drink now or cellar 10 years.
Whether you're looking to build a wine list that matches your concept, propose the best wine pairings with your menu or wow your customers with a perfect wine dinner, let's get in touch with our experienced wine sommeliers.
VINOBEER VIETNAM
Office: 18-20 Tran Quang Long, Binh Thanh, HCMC
Email: xinchao@vinobeer.fr
Phone: +84 (0) 286 656 2656