Clos Venturi 'sChiesa Nera rouge is an exclusive cuvée that aptly embodies the soul of Corsica's indigenous grape varieties. Produced from a small parcel in the hills above Domaine Vico, this cuvée draws its strength from a rugged, unspoilt terroir combining granite, sandstone, schist and altitude. The name "Chiesa Nera" refers to an ancient black stone chapel nestled in the heart of the vineyard. This location inspires a wine that is both mineral and profound, guided by biodynamic viticulture and meticulous handcrafting.
The cuvée is a blend of the emblematic Niellucciu and Sciaccarellu grapes, enhanced by lesser-known indigenous varieties such asAleatico, Minustellu, Carcaghjolu Neru and Moresconu. Grown without inputs and vinified naturally, without the addition of yeast, they are aged in amphorae and foudres, designed to respect the identity of the fruit. No filtration, no clarification: Chiesa Nera is a wine of pure expression, rooted in the Corsican landscape.
Philippe Mischler, sommelier at Mundovin : Chiesa Nera is Clos Venturi's vibrant tribute to Corsican winegrowing heritage. The perfectly mastered blend delivers a wine of structure and density, as well as delicate grain and spicy freshness. The whole vibrates on the palate. It's an enchanting, subtle wine that calls for slowness and reflection. This cuvée is as modern as it is sincere, confirming Domaine Vico 's high standards and placing it among the finest red expressions of contemporary Corsica.
On the nose, Chiesa Nera opens with aromas of wild strawberry, morello cherry and white pepper. Notes of maquis, faded rose and tobacco leaf emerge with aeration. The whole is expressive without going overboard, sustained by a rare aromatic finesse.
On the palate, the attack is supple, almost caressing, marked by a thirst-quenching natural freshness. Fine, well-integrated tannins give way to flavors of red berries, cinnamon and maquis herbs. The fluid, elegantly textured body stretches into a precise finish, tinged with noble wood. This is a wine that blooms slowly, gaining in complexity with aeration.
Food pairing : Duck breast tournedos Rossini style
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