AOC Ajaccio wines awarded at the Gilbert & Gaillard International Challenge

A.O.C./A.O.P.

until 1984, this appellation was known as Coteaux d’Ajaccio. It stretches from the Gulf of Porto to the Sartène area, over 36 towns and villages. This highly-fragmented wine region is centred chiefly on the granite hillsides of the Gulf of Ajaccio and Sagone. Some vineyards are the highest in Corsica.

Grape varieties: Vins rouges, rosés : sciacarello, barbarossa, nielluccio, vermentino Vins blancs secs : vermentino, ugni blanc

The wines of this appellation

the majority of the wines are red, made from at least 40% Sciacarello. They are nervy, vigorous, fragrant wines (pepper, vanilla, dry leaf, roasted coffee, raspberry), with a solid framework. Firm when young, they have the potential to mature well. Try with red meat served with a sauce, game, or ewe milk cheese. The salmon-pink colour rosés display aromas of quince and grapefruit. They pair well with cured ham. The whites are drawn from at least 80% Vermentino and smell pleasantly of linden and freshly-cut hay. Try with shallow-fried red mullet or sauteed squid.