By Anne the 12/12/2022

Christian Orsucci, collective spirit

Corsican winegrowers have a sense of sharing

Before setting the table for a delicious festive meal, Settimana asked them to talk about the wine produced by their fellow winemakers and neighbours. In a collective profession such as this, it’s only natural.

Such a request may seem incongruous: to invite winemakers to talk about each other's wine while setting the festive table. But the culture of wine is tinged with passion and emotion, which lends itself to a sharing experience.

And they are happy to go along with this match. Harmonising the wine with food, perfectly pairing – always with admiration and pride for the work accomplished by their fellow winemakers.

Making wine takes time and involves many processes. The hazards of the weather, the maturation of the grapes, the vinification of the harvest, the aging, and finally the storing of the wine. The hard work undertaken by Corsican winemakers in recent years to bring Corsican wine on, is a giant leap forward for all wine lovers.  

The selection of the wine in this way proves another certainty. When it comes to choosing wines to compliment your holiday meals, there is no need to look elsewhere. Whatever type of wine, whatever pairing required, Corsican winemakers, whether they work in private cellars or in cooperative groups, are able to deliver the perfect taste. And above all, they bring their own identity, and their own originality: sciaccarellu, niellucciu, vermentinu, biancu gentile, minustellu, carcaghjolu neru, the range of native grape varieties is so diverse that it offers compositions and vintages that are truly original.

Éric Poli, Christian Estève, Gilles Seroin, Pierre Acquaviva, Christian Orsucci, Jean-Baptiste de Peretti Della Rocca, Marie-Brigitte Poli, and Françoise Giudicelli have proved themselves as knowledgeable guides. They love their job and of course, wine. As an added bonus, they are interested in gastronomy.


Christian Orsucci, collective spirit


At the head of hundreds of producers, and the most powerful collective on the island, Christian Orsucci (Cave d'Aleria) has worked hard to change the image of the wine cooperative in Corsica.

The Cave d'Aleria is innovative in the field of wine making, getting the best from the native grape varieties, and in turn, launching cutting-edge vintages. One of the only exceptions to his choices, L'Eterna cuvée, a 100% vermentinu aged in amphoras, pairs beautifully with cheeses, with its "notes of apricot and vine peach". Just four thousand bottles have been produced, indicating that the "cooperative" wineries are also interested in micro-cuvées.

Sur le cabri en sauce, souvent convoqué, Christian Orsucci penche pour le Storia di Corni Mozzi du Clos Culombu qui, sur l’appellation Calvi, excelle justement dans ces cuvées de nature presque confidentielle. « Un nez puissant, une bouche très structurée », ajoute le vigneron. 

For the cabri en sauce, a very popular dish, Christian Orsucci is drawn to the Storia di Corni Mozzi from Clos Culombu, a Calvi appellation, which excels amongst cuvées produced here. "A powerful nose, a very structured mouth," adds the winemaker.

The vines of the Cave d'Aleria are also perfect with the oysters that are always a feature of the festive table. The white Pumonte d' Alzipratu , a vermentinu, again from Calvi, is Christian Orsucci's choice, an "elegant, lively" wine that is a great accompaniment for fish.

©Magali Cancel CIVCORSE ©Magali Cancel CIVCORSE


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