Clos Culombu Etienne Suzzoni 2022

Profile & Story

The story of Clos Culombu began in 1973 in the Balagne region near Calvi, when Paul Suzzoni and his father Antoine planted the first Niellucciu vines; Paul's brother Etienne joined the estate in 1989 and it is exported under his name. The family estate (vines, olive trees, ancient grains and livestock) is farmed organically and biodynamically (certified organic by Ecocert; grapes from Demeter-certified biodynamic agriculture), specializing in indigenous varieties Sciaccarellu, Niellucciu and Vermentino. The Culombu Rouge (AOP Corse-Calvi) is a blend of 50% Sciaccarellu, 30% Niellucciu, 10% Syrah, 5% Minustellu and 5% Carcaghjolu Neru grown on monzogranitic arena soils, hand- and machine-harvested, given a week of cold maceration then six weeks' fermentation under the cap, and aged five months in concrete tanks.

Pairing Recommendation

Grilled meats, lamb chops, or a mushroom risotto.