In 2005, the best terroirs belonging to Domaine Vico, a 75-hectare estate managed by Jean-Marc and Manu Venturi, were separated from the estate to create Clos Venturi (28 hectares today). The vines once belonged to the Vico family (purchased in 1901) and were then bought by the Acquaviva Venturi family at the end of the 1980s. The estate’s goal is to highlight the diversity and characteristics of local varieties.
Today, the vines - Vermentino for the whites and Syrah, Niellucio and Sciaccarellu for the reds and rosés - are tended to with the greatest respect to produce unique, high-quality wines. Animals working in the vineyards, organic and biodynamic certificates, manual harvests, plot-by-plot selection and fermentation started by natural yeasts are just some of the methods at the estate. Vinification and maturation methods vary depending on what the winemaker chooses also helps set this estate, which is both the estate at the highest altitude in Corsica and the only one located in the centre of the Ile de Beauté IPG, apart.

This cuvée from Vermentino was expertly matured for 14 months in cement tanks, followed by 10 months in stainless steel vats. The vineyards are perched atop a fault line, with a range of different soil composition. As it is relatively far from the sea, the vines experience a more mountainous climate for a more unique profile. The vines are about 30 years old and grow on stony soil with south-east exposure. The grapes are macerated for 30 days at a low temperature and then matured in cement tanks and vats. This prolonged maturation period allows the young wine to mellow and for its minerality to develop.
This cuvée flaunts notes of beeswax, honey, fresh herbs and lemon verbena. It pairs perfectly with seafood dishes as well as dishes with white meat and cream sauces. It should be ideally served at around 12°C to enjoy it richness and elegance at its fullest.