Between gastronomy and wine, discover the combinations that enhance the spring season in Corsica. +Added to my favoriteItem already present New

Spring transforms Corsica into a paradise for lovers of fine food and wine. Corsican vineyards, spread across varied terroirs, granitic in the south and clay-limestone in the north, produce wines with a distinctive identity. They are the perfect accompaniment to local specialities such as brocciu cheese and goat meat. With nine protected designations of origin  (PDOs), Corsica offers an astonishing diversity of wines.

The unique expression of Corsica's indigenous grape varieties

Vermentinu , the island's leading white grape variety, produces elegant wines with aromas of hawthorn, acacia, broom, almond and sometimes citrus. A round, full-bodied wine aged for four to five years pairs well with seafood.

A young white wine made from dry, lively, acidic Vermentinu, it is the ideal accompaniment to grilled fish. Sciaccarellu, whose name means ‘crunchy’ in Corsican, embodies the originality of the island's wines. It reveals an exceptional aromatic palette combining notes of pepper, blackcurrant, cherry, liquorice and cinnamon.

As a rosé, it develops aromas of red fruits, exotic fruits and spices of incomparable finesse. Sciaccarellu pairs perfectly with sheep's milk cheeses, white meats and fish in wine sauce.

The more powerful Niellucciu produces wines with a deep colour and complex aromas of black fruits, woody and empyreumatic notes such as coffee and cocoa. The grape variety naturally develops woody notes, even without ageing in barrels. The granitic terroirs encourage the expression of animal notes in its wines. Niellucciu enhances red meats and mature sheep's milk cheeses.

The revival of forgotten grape varieties

Barbecued fish ©adobe stock

Biancu Gentile produces pale yellow wines with green highlights and an aromatic palette ranging from grapefruit to fresh apricot, candied orange and honey. The grape variety lends itself to different winemaking processes to produce a wide range of wine styles. Enjoy it with grilled fish, seafood or Corsican cheese.

Minustellu and Carcaghjolu Neru, red grape varieties currently being reintroduced, bring notes of black fruits (blackberry, blueberry) and a vegetal character respectively. It is reminiscent of laurel and undergrowth. Minustellu pairs well with Corsican game, while Carcaghjolu Neru goes well with a platter of charcuterie, pan-fried vegetables or confit lamb shank.

Spring pairings: when terroir and seasonality come together

Seasonal produce, wild herbs, fresh cheeses and early seafood find partners in the island's wines that magnify their qualities. 

Seasonal starters

The Tanella Estate (source: ATC-MASTERCHEF)

At Domaine Tanella , near Figari, Alexandra welcomes wine lovers. After studying business, she returned to her family roots. "Our father instilled in us a respect for tradition, the value of hard work, and rigour in winemaking. We are proud to produce our new vintages, sharing each other's memories, desires and emotions," she says as she offers a tasting of her Suarte Rosé. This 100% Sciaccarellu with smoky notes is wonderful with local charcuterie, especially lonzo or lonzu and coppa.

To accompany a spring vegetable soup, nothing beats a young, structured red wine. This season's stars are artichokes, broad beans, peas, turnips, spring onions and carrots.

Fish, seafood

Marc Imbert welcomes visitors to Domaine de Torraccia , an estate created by his father in 1964. ‘The diversity of the granite sandy soils provides the essential mineral energy for ageing the estate's wines,’ he explains as he presents his Oriu Blanc. This wine, with its aromas of white flowers and assertive minerality, accompanies grilled lobster, an iconic Corsican spring dish.

Meat dishes, traditional dishes

Bottles from the Fiumicicoli Estate (source: ATC-MASTERCHEF)

A winding road leads to the Domaine Fiumicicoli , near Sartè (Sartène ). Félix Andreani, a former mathematics teacher, shares his passion with his son Simon and his granddaughter Lesia. Three generations united by a shared love of the land. Their Giovichi Rouge, a blend of Minustellu and Carcaghjolu Neru, seduces with its spicy and fruity notes. It is the perfect accompaniment to Easter goat.

Back at the Tanella family's home, Marc-Aurèle introduces us to their ‘Marie-Antoinette’ vintage, a tribute to their aunt. This powerful and balanced wine is perfect with traditional stufatu (a beef-based dish).

Cheeses, spring desserts

At Domaine Fiumicicoli , Lesia, who recently returned from her studies in oenology, offers a selection of wines to pair with the local brocciu cheese. ‘Our land has been pure and 100% organic since the estate was founded, and it has been eco-certified for fifteen years,’ says Simon. His young Vermentinu creates a balance between the liveliness of the wine and the mildness of the goat's milk cheese.

Henri Orenga de Gaffory suggests ending the journey on a sweet note. His Muscat du Cap Corse, with its notes of candied citrus fruits, pairs perfectly with fiadone, a Corsican flan made with brocciu cheese and flavoured with lemon.

Spring in Corsica offers a unique opportunity to discover the combination of gastronomy and wine. From Patrimonio to Figari via Sartè, enjoy the diversity of the terroirs and the passion of its winegrowers. A unique taste experience that highlights a rich wine-growing heritage, too often overlooked by the general public.