NiellucciuCorsica's noble grape, better known to the world as Sangiovese

Niellucciu is the Corsican name for what Italians call Sangiovese, the legendary grape behind Chianti and Brunello di Montalcino. This grape found its way to the rugged Mediterranean island of Corsica centuries ago, likely brought by Genoese settlers, and adapted beautifully to the island's sun-drenched hillsides and granite soils. Today, it's considered Corsica's most important red variety, particularly prized in the Patrimonio appellation.

What makes Corsican Niellucciu special is how the island's unique terroir—intense sunlight, coastal breezes, and mineral-rich soils—creates wines that are distinctly different from their Italian cousins. These wines tend to be more rustic and aromatic, with a wild Mediterranean character that captures the essence of the maquis shrubland. It's a taste of Corsica in every glass, bridging Italian heritage with island identity.

Niellucciu delivers a beautiful bouquet of red cherries, wild strawberries, and dried herbs like thyme and rosemary that evoke the Corsican countryside. You'll often find notes of violet, leather, and a distinctive garrigue quality—that wild, herbal scrubland character. On the palate, it's medium to full-bodied with bright acidity and firm but refined tannins, making it wonderfully food-friendly.

The mouthfeel is typically elegant yet structured, with a lovely balance between fruit and earthiness. These wines pair beautifully with charcuterie (especially Corsican lonzu and coppa), grilled lamb, herb-crusted pork, tomato-based pasta dishes, and aged sheep's milk cheeses. The wine's acidity cuts through rich foods while its herbal notes complement Mediterranean cuisine perfectly.