Patrimonio Rosé Cru Des Agriate Giacometti 2021
Giacometti's Rosé wine comes from the vineyards of Santo Pietro di Tenda, a locality with a terroir that differs greatly from the rest of the Patrimonio denomination, the oldest in Corsica. instead of resting on the clayey-limestone subsoil that characterizes the eastern part of the AOC, the vineyards occupy lands of the granite type, particularly suitable for giving minerality to the wine. The Libecciu wind blows all year round, thanks also to the few millimeters of rain that fall throughout the year.
This rosé wine is made with Niellucciu and Sciaccarellu grapes. The manual grape harvest allows careful selection and a rather low yield per hectare. In the cellar, direct pressing, natural cold braiding and gravity draining are carried out. Fermentation with indigenous yeasts takes place in steel tanks, where the wine is then left to rest for six months on the fine lees.
Giacometti
The Giacometti family began their adventure in Corsica in 1987. Christian, the current owner, arrived with his father Laurent in the newly purchased Casta estate. They choose difficult terrain, on granite soils, difficult but capable of giving deep minerality. The approach is immediately aimed at the great respect of the terroir, with native vines and strictly organic conduction from the beginning. Because the bet is big, and the plants need to be healthy and strong in order to sink their roots and extract as much from the soil as possible. After years the choice proves successful. The wines are amazing, with character and authentic, like the family that gives them life.
Of the approximately 26 hectares of land, the most cultivated varieties are native varieties such as Nielluccio (a relative of the Italian Sangiovese), Sciaccarello and Vermentino.
The strictly biological techniques in the vineyard, with the use of only copper and sulfur, without synthetic products or weeding. Pruning is short to contain yields and concentrate minerality. Even in the cellar, the approach is a single guiding thread, from the manual harvest to indigenous fermentations, to the desired absence of forced filtration or clarification.
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