2019 Domaine Marquiliani ‘Vin de Corse’ Rosé

$35

Ships today if ordered within 5 hrs 20 mins

An exotic blend of Syrah and Sciaccarellu with a perfumed splash of Vermentinu. Feather-light on the palate with delicate aromatics. It is ethereal and salty, a mouthwatering, Corsican pleasure. 

Incredibly good with a bowl of Gazpacho on a hot day. 

 

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Corsica, France

Although closer to Italy, Corsica is an island in the Mediterranean Sea that has been under French rule since 1769 and considered alongside the other 26 regions of France. Corsica offers a variety of wines from dry white wines to subtle rosé’s and light reds; Generally made to be sipped young, chilled, and sitting on their world-renown picturesque beaches. Corsica’s influence from being close to Italy certainly shows as two of their predominant wines are the Italian classic grapes, Vermentino and Sangiovese. Even with a Mediterranean climate, winemakers here have expanded their diverse portfolio’s with grapes including Pinot Noir, Tempranillo, Grenache, Syrah, Mourvedre, Cinsault, and Carignan. Key Corsica wine districts are Ajaccio, Patrimonio, Calvi, Sartene, Porto-Vecchio, Coteaux-du-Cap-Corse, Muscat-du-Cap-Corse, and Figari; All featuring their own winemaking styles. Enjoy these lovely Corsican wines as aperitifs or as an accompaniment to your Mediterranean meal. 

The domaine and vineyards of Marquiliani are located in the village of Aghione, close to the old Roman capital of Corsica on the eastern coast of the island, poetically known as the Costa Serena. The town is flanked against the Corsican Mountains where the flats begin to rise into the hills, causing a dramatically beautiful landscape. The estate’s sustainably farmed vineyards are grown on Schist and Granite gravel with silt soils. The grapes are hand-harvested and collected into small baskets which are then placed in a refrigerator for several hours to keep their freshness. 

This incredibly light colored rosé obtains its color by direct press. The pressed juice is then decanted and undergoes a 72 hour cold-soak to remove any tartrate crystals. The clear juice is then pulled from the cuve and fermented in stainless steel tanks. The wine does go through partial malolactic fermentation which adds body and structure to the palate.

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