Fruit for Clos comes from the original four hectare plot of 50 year-old-vines called Morta Piana, which Christophe purchased in 2001 to create Clos Signadore. Composed of mostly clay-limestone with occasional schist and hand-harvested in small bins, the Clos is fermented with native yeasts and sees an incredibly long 45-60 day maceration, then ages for two years in demi-muids. This is a powerhouse red wine that requires a strong flavored and complex dish to go with it. In Corsica, they will grudgingly admit that Nielluciù is a close cousin of Sangiovese. Tasting this wine, one can easily draw a parallel between the great Tuscan reds from Brunello di Montalcino and this Nielluciù from Patrimonio, Corsica’s greatest terroir.
Marl-calcaire with blue clay
Vines planted in1965
Vineyard size2.5 ha
Native yeasts fermentation with 85% of frapes destemmed. Vinification in stainless steel with a 45-60 days maceration, with very few pump overs and punch downs to gently moisten the cap
Elevage24 months in neutral demi-muids
Harvest typeHand Harvested
Total production average3,000 bottles