Ajaccio, a wine from Corsica France Vineyards
The region produces mostly medium-bodied red and rosé wine made primarily from Sciacarello. Under AOC regulations, the red wines must contain at least 40% Sciacarello, which together with Barbarossa, Nielluccio and Vermentino must compose a minimum 60% of the total wine blend. The remaining maximum of 40% can come from a blend of Grenache, Cinsault and Carignan-though Carignan is relegated to comprising no more than 15% of the blend.
The reds are fleshy, with a firm structure, tannins, a rather clear colour, but powerful aromas of spice, pepper, tobacco and red fruit. They can be cellared from 4 to 6 years. They shall be served between 15 and 17°C.
White wines from Ajaccio are often blends of Ugni blanc and Vermentino.
Ajaccio wines fit with lamb meat, goat cheese, peaches cooked in wine.
Muscat du Cap Corse
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