"Made from Sciaccarellu (a traditional Corsican grape variety), the pale orange-pink hue of this wine belies the concentrated, richly textured flavours on the palate. An interesting saline edge is complemented by pretty, wild berry fruit notes and luscious acidity. 100% Sciacarello"
Domaine Fiumicicoli (pronounced phew-me-chikoli) lies at the heart of Corse Sartène, considered to be one of the best of Corsica's nine appellations and close to where the 13th century, Pisan-style bridge, Pont de Spina Cavallu (pictured on their wine labels), spans the river Rizzanesse. The domaine’s vineyards rise up from the slopes of the river on arenaceous and granitic soils, ideally suited to growing the traditional Corsican grape varieties of Sciacarello (from which the domaine makes its rosés), Vermentino (for its whites) and Nielluccio (for its reds, usually blended with a little Syrah).
Temperatures are slightly cooler in this mountainous south-western corner of the island, and the proximity to the sea provides a further cooling influence. The 75 hectare estate was founded by former mathematics professor Félix Andreani in 1964, and it is now run by his son Simon using organic principles. Cool and drying winds - the Mistral, Libecciu, Tramontane, Gregale and Sirocco – blow through the vineyards, playing a regulating and purifying role that enables Félix and Simon to farm without resorting to herbicides and pesticides. Domaine Fiumicicoli makes elegant, aromatic white and rosé wines, a characterful red wine, and it specialises in a unique red dessert wine made from the native Corsican Muscateddu grape.
Vineyards rise up from the slopes of the river on sandy/granitic soil ideally suited to growing the traditional Corsican grape varieties of Sciaccarello, Vermentino and Niellucciu. Founder Fèlix Andreani manages the 75 hectare vineyard with his son Simon. Vineyards are tended manually and, due to the proximity to the sea, benefit from the slightly cooler temperatures in this south west corner of Corsica. Occasionally one of the five winds - the Mistral, Libecciu, Tramontane, Gregale and Sirocco - blow through the vineyards, playing a regulating and purifying role, allowing Fèlix and Simon to avoid the use of herbicides and pesticides hence the wine carries the French AB (Agriculture Biologique) organic certification. A basket press is used to produce the juice and yeast is added before a controlled fermentation is at a temperature of 16-18°C, lasting 12 to 18 days.
