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The sommelier's advice |
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Serve between 10 and 12°C. |
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Seafood, simply grilled line-caught sea bass with fennel and lemon olive oil, fillet of turbot with butter sauce. |
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From today until 2030, even more for enthusiasts. |
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The estate and the wine |
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A standard-bearer for modern Corsican wine, Clos Venturi has been showcasing the island’s finest terroirs for over two decades—with consistently impressive results.
Based in Piedigriggio, the estate holds a prestigious 3-star rating from Revue du Vin de France (RVF), France’s most influential wine magazine. Jean-Marc and Manu Venturi work with Corsica’s native grape varieties, farming biodynamically and paying close attention to every detail. Their vineyards, set on cool soils of schist and sandstone, are managed parcel by parcel, allowing for precision and expression. The wines are aged primarily in concrete eggs, with only a minimal use of oak to gently support the structure without overpowering the wine’s natural character.
The result? Wines of elegance, depth, and irresistible charm—earning the Venturis a well-deserved place among the leading names of Corsican wine, alongside Canarelli, Abbatucci, and Vaccelli. |
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Sandstone soil, south/south-east facing. 35hl/ha, 100% de-stemmed, hand-picked harvest. 48-72 hours of cold pre-fermentation maceration. Fermentation in egg-shaped concrete vats with indigenous yeasts. Pneumatic pressing. Matured for 20 months in concrete tanks on fine lees, then 4 to 6 months in the bottle. Naturally clarified, no filtration or fining.
Biodynamic certified wine. |
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AWARDS |
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Estate rated 3 stars in the Guide des Meilleurs Vins de France 2025 (RVF)
Estate rated 4 stars in the Guide Bettane + Desseauve 2025
RVF Guide 2025: 96/100 favourite |
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