Clos Venturi Le Clos Blanc 2023
Clos Venturi Le Clos Blanc
Region: Corsica, France
Vintage: 2023
Bottle size: 75cl
Grapes: Vermentinu
ABV: 13.5%
Pale straw in colour with green reflexes, this Corsican Vermentinu has an expressive nose with well-defined flavours of tropical pineapple, pears and blossom. On the palate, ripe tangerine and grapefruit aromas unfold, making for a rich and aromatically intense wine, with a beautiful acidic structure.
Clos Venturi’s unique location combines a continental climate with the influence of the Southern Mediterranean and geologic complexity, which results in characterful wines. Located inland at 400 metres above sea level, the vines are planted on a sandstone hill sheltered by forest and mountains. Basalt, granite, and blue slate make up the complex mosaic of soils and produce lively and mineral wines. The 45 years old low-yielding Vermentinu vines are planted on the lower-slopes with south, south-eastern exposure.
The biodynamically farmed grapes were harvested by hand allowing for attentive selection in the vineyard. Upon arrival at the winery, the grapes were destemmed and gently crushed and pressed using a pneumatic press. Pre-fermentation maceration took place for 48 to 72 hours to maximise the flavour extraction. The must underwent fermentation in temperature-controlled stainless-steel tanks with indigenous yeasts. The wine spent eight to nine months on fine lees, before being bottled without fining and minimal filtration.
Clos Venturi comprises a 28-hectare vineyard within the Corsican estate of Domaine Vico, planted at 400 metres above sea level on a sandstone hill, surrounded by forests and mountains. Current winemaker Emmanuel (Manu) Venturi and his father Jean-Marc separated this plot from Domaine Vico after identifying the potential of its ancient sandstone soils and sheltered position. Manu has introduced sheep and chickens to the vineyard, providing natural fertiliser and weed control alongside beehives to further improve biodiversity. Yields are deliberately kept low and the vineyards are worked by horsepower to reduce soil compaction.