"The “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 yeast with an incredibly long 45-60 day maceration, and then aged for 2 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 destemmed grapes. Vinified in stainless steel with a 45-60 days maceration, very vew pumping over and punching down to gently moisten the cap.
ElevageAged in neutral demi-muids for 24 months.
Harvest typeHand Harvested
Total production average3,000 bottles