Clos Venturi Brama Carcaghjolu Neru Corsica 2022

Clos Venturi's 25-hectare vineyard perches on a sandstone hill, nestled between two mountain ranges in the heart of Corsica.  This vineyard, an oasis of vines, is enveloped by the aromatic shrubs and trees of the Corsican maquis, including laurels, myrtles, olives, and figs.  What sets Clos Venturi apart is its location- it's the highest-altitude vineyard on the island and the furthest from the Tyrrhenian Sea. This unique positioning, far from the sea's marine influence, creates a microclimate and terroir that is truly one-of-a-kind in Corsica.  

Manu Venturi's winemaking ethos focuses so intently on establishing thriving, healthy vines and caring for the natural world around them that it makes more sense to refer to him as Clos Venturi's Farmer versus Winemaker.  He and his father, Jean-Marc, biodynamically farm their secluded plot and have since 2006, despite their official Demeter certification only coming in 2020.  Aiding in the sustainability efforts are a flock of sheep that weeds the vineyards and provides manure, a horse that pulls their plow, and bee hives and chickens that pollinate and control pests for all of the flora.

Carcaghjolu Neru, a Mediterranean varietal native to Sardinia, is a unique grape that is also grown in Corsica, Portugal, and Australia under different names.  Despite its ability to thrive in Mediterranean climates and its strong yields, as of 2018, there were only 23 hectares of this grape in the world.  The vines at Clos Venturi are 35 years old and, due to age, produce smaller berries and fewer clusters but with a more intense flavor.  The "Neru" refers to the grape's deep, dark color, which can surprise the drinker as the resulting wines are richly colored yet light-bodied and bursting with red fruit notes.

Under Manu's employ in his cellar are an assortment of vessels from oak barrels to stainless steel tanks to concrete eggs. For the Carcaghjolu Neru, he selected oak cask for fermentation and aging, leaving 50% of the clusters whole during the native fermentation.  A long, restful aging of 14-18 months in oak allowed the wine to meld and rustic tannins to soften.  Strawberry, raspberry, and red apple complement hints of dusty earth and sagebrush on the nose, all lightened with a kiss of salinity.  The refreshing, almost weightless mid palate gives way to round tannins at the finish.