The Clos Venturi ‘Le Clos Rouge’ blends Niellucciu (Sangiovese), Sciaccarellu (also known as Mammolo in Tuscany) and indigenous Corsican grape Carcaghjolu Neru. Upon arrival at the winery, the hand-harvested grapes were partially destemmed and gently crushed, with a proportion of the grapes left as whole-bunch. Fermentation took place in 40-hectolitre used French oak foudres with indigenous yeasts. Following fermentation, the wine was racked off the skins and aged in the oak foudres for 14 to 18 months. The final blend was assembled, very lightly filtered and then bottled. Bright ruby in colour. On the nose, aromas of blackberry, black cherry and plum are married with subtle hints of rosemary. Polished tannins and precise acidity balance the vibrant core of black fruit flavours on the palate and give way to a long mineral finish.[#intro]An expressive Corsican wine, marrying blackberry, plum and rosemary notes with precise tannins & mineral finish...[/intro]