Corsica Wine Region

July 25, 2025

HISTORY

Ancient Origins: Winegrowing in Corsica dates back over 2,500 years to the Phoceans (Greeks from Phocaea) in the 6th century BCE.
Roman Era: The island became an important Roman viticultural center.
Moorish occupation During the late 7th and early 8th century AD, wine production was severely limited due to the Islamic prohibition of alcohol.
Genoese Rule (1284–1768): Continued development of agriculture, including vineyards. During this time some ampelographers believe that a clone of the Sangiovese grape was introduced to the island which became Nielluccio. During those 500 years, the Genoese established strict laws governing the harvest and winemaking practices of the island.
French Annexation (1768): Corsica became part of France. However, modern wine quality development started much later. The future French emperor Napoleon Bonaparte was born to a Corsican winemaking family in Ajaccio. Under Napoleon's rule, Corsica was allowed to export wine and tobacco duty-free across the French Empire.
Late 19^th century: The phylloxera epidemic dealt a crippling blow to the Corsican wine industry, and was followed by a period of mass depopulation as Corsicans emigrated to other countries.
20th Century: Mass production of table wines by Pieds-Noirs (French settlers returning from Algeria). During this time, the number of vineyards increased fourfold. The overall quality of Corsican wine was poor due to the emphasis on quantity over quality, with Corsica becoming a prominent contributor to Europe's wine lake problem. In the 1980s, the European Union began issuing subsidies to encourage the uprooting of vines and to renew focus on limited yields and quality wine production.
1990s–Today: Revival led by passionate vignerons to native varieties, quality over quantity, and organic practices.

🗺️ GEOGRAPHY & CLIMATE

Location: Mediterranean island 170km southeast of Provence, 11km north of Sardinia, 90km west of Tuscany.
Climate: Warm Mediterranean – hot summers, mild winters, with mountain influence, sea breezes. Corsica averages around 2,750 hours of sunshine a year, with the nearby sea absorbing most of the heat during the day and radiating it back to the island at night, reducing diurnal temperature shifts. The climate is warmer and drier than in mainland France (average annual rainfall 740mm).
Topography: Rugged mountains and coastal slopes. The island of Corsica is the most mountainous island in the Mediterranean. Most of Corsica's vineyards are located around the coast. There are several different soil types found in the wine growing regions of Corsica. In the northern region consisting of the Cap Corse peninsula the soil is mainly schist. Just south of the Cap Corse is the limestone-rich chalk and clay soil of the Patrimonio region. Along the west coast, the soil contains a high concentration of granite. The vineyards planted on the east coast of the island between the cities of Solenzara and Bastia are planted mostly on marly sand.

🍇 GRAPE VARIETIES

Indigenous Grapes

Nielluccio: Genetic cousin of Sangiovese. Structured, spicy reds, often in Patrimonio.
Sciaccarello: Floral, peppery, lighter reds; dominant in Ajaccio.
Vermentino: Corsica’s flagship white. Aromatic, fresh, citrus and herbs.

Others

Bianco Gentile: Rare white variety, floral and soft.
Barbarossa, Minustello, Carcajolo Nero: Rediscovered local reds.
Grenache, Syrah, Mourvèdre, Ugni Blanc: From mainland France, used in blends.

🏷️ AOP WINE REGIONS

Corsica has 9 appellations (1 regional + 8 specific):

1. Vin de Corse AOP (regional)

Encompasses most of the island (45% of all AOC wines produced in Corsica).
Red, white, rosé – often blends.
Sub-regional labeling allowed

Notable sub-zones (recognized AOPs since 1976):
The wines of this region must follow the same AOC rules as the greater Vin de Corse, with the red and rosé wines containing at least 50% Grenache, Nielluccio, and Sciacarello, and no more than 50% of combined blend of Barbarossa, Carignan, Cinsault, Mourvedre, Syrah, and Vermentino. The white wines must contain at least 75% Vermentino, with Ugni blanc permitted to be included in the blend.

2. Vin de Corse–Calvi AOP

275 Ha northwest coast around Calvi.
Diverse soils: granite and schist.
Red blends: Nielluccio, Sciaccarello, Grenache.
Whites: Vermentino-rich.

Notable producer: Clos Culombu.

3. Vin de Corse–Sartène AOP

180 Ha Southwest coast near Propriano.
Schist and granite soils.
Niellucciu & Sciaccarellu blends with great complexity.

Producers: Domaine Saparale, Domaine Fiumicicoli.

4. Vin de Corse–Figari AOP

130 Ha, Southernmost Corsica, near Bonifacio.
Windy, sun-drenched zone.
Bold reds, fresh whites.

Notable producer: Domaine de Tanella.

5. Vin de Corse–Porto-Vecchio AOP

89 Ha on the Southeast coast.
Warmer climate, generous and fruity wines.
Traditionally more rustic, now improving.
Notable producer: Domaine de Toraccia.

6. Patrimonio AOP

First AOC in Corsica (1968).
400 ha planted on Terra rossa (red clay) over chalky limestone.
Reds: Nielluccio-dominant (minimum 90%), with Sciacarello and Grenache to round out these robust, age-worthy wines.
Whites: 100% Vermentino.
Rosé also produced.

Top Producers: Clos Teddi, Yves Leccia, Antoine Arena.

7. Ajaccio AOP 1984

250 Ha mountainous vineyards west coast around the capital.
Medium bodied red and rose: at least 40% Sciaccarello (elegant, floral, peppery), with Barbarossa, Nielluccio, and up to 40% Grenache, Cinsault, Carignan (no more than 15% for the latter).
Vermentino whites are also produced.
High-altitude vineyards add freshness.

Notable names: Domaine Comte Abbatucci, Domaine Peraldi.

8. Muscat du Cap Corse AOP

Fortified sweet wine made from Muscat à Petits Grains Blancs.
North tip of Corsica (Cap Corse).
Aromatic, golden, luscious but balanced by acidity.

9. Cap Corse AOP (dry wines)

Narrow peninsula in the north.
Dramatic cliffs and wind-exposed terraces.
Mainly dry whites and rosés.
Often single-varietal Vermentinu.

🍷 WINE STYLES

Red (≈50%): Blend of Niellucciu, Sciaccarellu, and sometimes Syrah. Styles range from rustic and savory to elegant and polished.
Rosé (≈30%): Pale, dry, and fresh – ideal for Mediterranean cuisine.
White (≈20%): Mostly Vermentinu. Fresh, floral, citrus-herbal with saline/mineral tones.
Muscat du Cap Corse: Lusciously sweet with notes of orange blossom and honey.

TOP PRODUCERS

Producer	Region	Notable For
Clos Canarelli	Figari	Biodynamic wines, powerful reds, elegant whites
Domaine Comte Abbatucci	Ajaccio	Biodynamic pioneer, rare native varieties
Yves Leccia	Patrimonio	Precision and minerality in white and red
Antoine Arena	Patrimonio	Terroir-driven, organic, benchmark reds
Clos Culombu	Calvi	Innovative, broad range, fresh and expressive
Domaine Alzipratu	Calvi	Balanced, modern, terroir-expressive wines
Domaine Vico / Clos Venturi	Central mountains	High-altitude wines, Biancu Gentile revival

MODERN TRENDS

Organic/Biodynamic Viticulture: Increasingly widespread, particularly among top estates.
Revival of Heritage Grapes: Biancu Gentile, Minustellu, Carcajolu Neru.
Micro-cuvées & Terroir Focus: Parcel selection, minimal intervention.
Natural Wine Movement: Some winemakers experiment with skin-contact whites and low-sulfite reds.