Domaine de Vaccelli, UNU, Vin de France, Corse

Domaine de Vaccelli, UNU, Vin de France, Corse

₫2,130,000.00Price

The story of Domaine de Vaccelli began in 1962 when the Courrèges family settled on the granite hillsides of Cognocoli-Montic- chi in the Taravo valley in the south of the Ajaccio appellation. Roger Courrèges slowly grew the domain until his son Alain took over in 1974. Passionate about the native varieties of Sciaccarellu and Vermentinu’s potential in the south-east facing decomposed granite slopes, Alain updated the winery building an underground granite insulated cellar to house his barrels and focused in on the production of Sciaccarellu and Vermentinu while teaching his son Gérard the ways of the vines and the cellar. With Gérard’s interest sparked and after studying oenology in Nîmes, Gérard returned to the domaine taking over as winemaker in 2000 continuing the family tradition begun by his grandfather. 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.

 

UNU is the Corsican word for the first, premier. As it is his "first" cuvée of red.

 

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.