Coteaux d'Ajaccio
Coteaux d'Ajaccio is a wine-growing AOC in the Corsica region of France. The AOC was established in 1971, and it covers the vineyards around the city of Ajaccio, the capital of Corsica. The region is known for its red, white, and rosé wines, which are produced from a variety of grape varieties, including Sciaccarello, Vermentino, and Nielluccio.
Geography and Climate[edit | edit source]
The Coteaux d'Ajaccio region is located on the western coast of Corsica, surrounding the city of Ajaccio. The vineyards are planted on the hillsides, or "coteaux", which give the region its name. The region benefits from a Mediterranean climate, with hot, dry summers and mild, wet winters. The vineyards are also influenced by the sea breezes from the Mediterranean Sea, which help to moderate the climate and provide ideal conditions for viticulture.
Grape Varieties and Wine Styles[edit | edit source]
The main grape varieties used in the Coteaux d'Ajaccio AOC are Sciaccarello, Vermentino, and Nielluccio. Sciaccarello is a red grape variety that is native to Corsica, and it is known for its spicy and fruity characteristics. Vermentino, also known as Rolle, is a white grape variety that produces wines with high acidity and aromatic complexity. Nielluccio is a red grape variety that is closely related to the Sangiovese grape of Italy, and it produces wines with a good structure and tannic backbone.
The wines of Coteaux d'Ajaccio can be red, white, or rosé. The red wines are typically medium-bodied and have flavors of red fruit, spice, and earth. The white wines are aromatic and crisp, with flavors of citrus, peach, and herbs. The rosé wines are fresh and fruity, with flavors of red fruit, citrus, and spice.
Viticulture and Winemaking[edit | edit source]
The vineyards of Coteaux d'Ajaccio are planted on a variety of soil types, including granite, schist, and clay. The vines are trained using traditional methods, and the grapes are harvested by hand. The winemaking process varies depending on the grape variety and the style of wine being produced, but it typically involves fermentation in stainless steel tanks, followed by aging in oak barrels or stainless steel tanks.
See Also[edit | edit source]
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