- Biodynamie
- Biodynamie : from organic farming
Chiesa Di Mare 2023 Comte Abbatucci | Corsica
Chiesa di Mare from the Comte Abbatucci estate delicately rounds out the estate’s...
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Technical Specifications
Winemaker
Jean-Charles and Faustine Abbatucci
Capacity
75cl
Vintage
2022
Grape variety(ies)
Vermentino, Rosso Brandica, Riminese, Carcajolo Bianco, Biancone and Paga Debiti
Name
Vin de France
Philosophy and Style
Type of wine
Dry white
Crop type
Certified Biodynamic
Style
Pure and generous
Type of soil
Granitic arenas
Tasting
Food Recommendations
Sea bass fillet with chorizo
Serving Suggestions
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Wine Description
Elegance and richness: the perfect definition of Comte Abbatucci'scuvée Général de la Révolution, an emblematic white wine from the wine estate. Created in 2006 as a tribute to Jean-Charles Abbatucci's grandfather, a hero of the French Revolution, this exceptional wine illustrates the immense potential of the island's native grape varieties, carefully preserved and cultivated on the granite arenas of this family-run wine estate.
Philippe Mischler, sommelier at Mundovin : This wine is a unique blend of six rare grape varieties, including Vermentinu, Rossola Brandinca, Riminese, Carcajolo Bianco, Biancone and Paga Debiti. These ancient varieties, planted since the 1960s, offer a true expression of Corsica's terroir, marked by granite soils and an ideal microclimate. Winemaking in casks and ageing in demi-muids over a period of nine months, followed by stabilization in vats, enable the wine to develop incomparable depth and complexity.
On the nose, notes of white flowers, honey and garrigue mingle with candied citrus aromas, such as lemon and pink grapefruit. Subtle hints of stone fruit, such as white peach and pear, are joined by more exotic accents of kumquat and guava.
On the palate, this wine reveals a generous, full-bodied, almost silky texture, with a fresh, saline finish. Flavors revolve around a balance between the liveliness of citrus fruit, the roundness of ripe fruit and a saline minerality that lingers for a long time. Aromatic complexity evolves with aeration, revealing more gourmand notes of marzipan, quince and caramelized apple.
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