Wines of France

Long ago, in fact, during the time of the Ancient Greeks, Corsica acquired its nickname of the “Island of Beauty”. With its beautiful, dramatic landscapes of jagged peaks that remain snowcapped until May, and its turquoise waters, white, sandy beaches and multitude of tiny villages clustered precariously on unreachable promontories, Corsica offers a new surprise at every turn. Though located in the middle of the Mediterranean, it precipitation is about the same as that of Paris. Its climate is thus almost ideal for winegrowing, though this was discovered only fairly recently. It was not until 1769 that Corsica became part of France through an agreement with the Genoese, and the people of Corsica still have a strong regional identity. This carries over to the wines as well, as many varieties are used that are rarely seen on the continent. Lately, there has been renewed interest in rediscovering the wines of the Island of Beauty.

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At the heart of the Mediterranean, between France and Italy, Corsica is graced with an exceptional climate. The sun shines more than 300 days per year, at least on the coastline, and the winters are mild. Here the grapes have no problem ripening. In the midst of the Mediterranean, Corsica’s nights are cool, as the ocean winds temper the heat of the daily sun. Its wines reflect this in their excellent balance between acidity and smoothness. The vineyards are all located on the island’s coasts.

Corsica’s insularity is immediately apparent. The Corsican language is still widely spoken, and is closer to Italian than to French. Life here is based around the beauty of the island, its villages, and its tiny, twisting roads. The beautiful, yet harsh influences of nature ensure that Corsica moves at a slower pace than that of mainland cities. This isolation also is apparent in the cuisine. Chestnut flour, goat and wild boar salamis, Brocciu (a fresh sheep’s milk cheese) and delicious honeys are regional delicacies that are not to be missed. Despite the rustic reputation of the Corsican people, they have a warm Latin sense of hospitality. Wine has increasingly played a role in this warm welcome since the 1950s when the area’s wine production began to pick up speed.

Corsica’s vineyards, which are widely dispersed over only 10,000 hectares, are cultivated anywhere on the island where winegrowers were able to conquer the native brush lands. Brought to the island by the people of Genoa in the 16th century, it is mostly after 1957 that the highest quality soils were identified and quality wines began to be produced. Today, in addition to a regional appellation, Corsica also has two communal appellations, which attests to the improved quality of the area’s wines. The most widespread types of soils are dark and nutrient-poor and consist of granite and shale. Limestone soils can be found in the North near Patrimonio and in the southernmost parts of the island as well.