The north-south aligned mountain range stretching from one side of the island to 
the other harbours countless, highly idiosyncratic ‘terroirs’ embodied by myriad 
distinctive wines. Despite this diversity, soil formations can be divided into two 
major types - the upper western slopes are predominantly crystalline and granite,
lacking in loam which makes them slightly prone to erosion. The eastern basin 
has a high proportion of shale and alpine type soils with large and sometimes 
recent deposits of sediment…
The island’s idiosyncrasies also apply to its astonishing range of grape varieties,. 
Sciacarello and Niellucio are major varieties for the reds and rosés, along with 
Barbarossa, Grenache, Cinsault and Carignan. For the whites, Vermentino, 
otherwise known as Corsican Malvoisie, has become a household name and is the
most prevalent white varietal. Other grape varieties play a minor role - such as 
Ugni Blanc - and some are even scarce, such as Rossola and Codivarta, both of 
which are only blended to make AC Vin de Corse-Coteaux du Cap Corse. 
In terms of character, such a comprehensive range of grape varieties is reflected 
in a broad selection of wines. These can vary from light wines (like some 
Sciaccarello…) to more dense wines, like those made from Niellucio, which are 
described as well-balanced, round wines, suitable for lengthy cellaring. 
Conversely, the rosés and whites should be drunk young (two to three years old), 
the whites extracting finesse, freshness and exotic aromas from the Vermentino 
varietal. INAO has granted appellation status to some of the island’s regions, in 
recognition of their quality. Depending on their character and quality standards, 
the wines follow a three-tier hierarchy. On the first rung are wines labelled under 
the regional appellation ‘Vins de Corse’, followed by five ‘Villages’ appellations, 
and at the very top, two growths, ‘Ajaccio’ and ‘Patrimonio’… 
For wine lovers yet to discover wines from the ‘Isle of Beauty’, time is of the 
essence. There are still many gems, with price tags making them very affordable.
Review of recent vintage2012: This was a good year for winegrowing on the island. The winter was mild, 
with a bit more rain than in Provence (more than 125 mm of precipitation). The 
spring benefited from hot, sunny days interspersed with relatively steady rains. 
The summer was very sunny, hot and dry, especially in July and August. 
A.C. Ajaccio
Overview: 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.
Wine styles: 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. 
A.C. Patrimonio
Overview: situated in the southern part of Cap Corse between Bastia and the 
citadel of Saint-Florent, Patrimonio was the first area to be granted AC status in 
Corsica. Seven villages are entitled to the appellation. Patrimonio is made from 
95% Niellucio for the red wines and Vermentino only for the whites. The wines are
50% red and 30% rosé. The vineyards are planted on hillside sites formed of 
limestone and clay scree. The soils are consistent, which is unusual for Corsica. 
The mountains form a buffer against the wind. Fog is prevalent both in the 
autumn and the winter. 
Wine styles: the reds with their deep hue (ruby-red) exhibit balsamic fragrances 
(pine trees), dried fig, raspberry, violet and toasted aromas. They are powerful, 
dense, fleshy, warm and robust – more so than wines from Ajaccio - with a full 
mouthfeel. Try with game or goats cheese. The pleasant, fruity rosés are 
full-bodied with a slight acidulous note and pair with Corsican cooked cold pork 
meats. The pale yellow colour whites display floral and apple aromas. They are 
supple, fruity and well-structured. They are suitable for fish and shellfish. 
A.C. Vin de Corse
Overview: these wines can be grown throughout the AC Corse production area 
(except for the Patrimonio region). Most Corsican wines (Vin de Corse) come from
the hills overlooking the eastern plains and the middle Golo valley in the Corte 
area. A local appellation name (Sartène, Calvi, Cap-Corse, Figari, Porto-Vecchio) 
can be appended to AC Vin de Corse.
Native grapes are the most prevalent though Mediterranean varietals from the 
mainland are also grown. For red and rosé wines, the range comprises Nieluccio, 
Sciacarello and Grenache noir augmented with a maximum 50% of Cinsault, 
Mourvedre, Barbarossa, Syrah, Carignan and Vermentino (20% maximum for the 
latter two). For the whites, the range is simpler: Vermentino (75% minimum) and 
Ugni blanc (25% maximum).
Wine styles: the reds have a pleasant bouquet, are well-constituted, warm and 
supple. Aromas of fresh fruit and undergrowth are present, with gamey, spicy 
notes. Try with barbecues, roast meats (beef, goat), patés. The rosés have a deep
colour, good vinosity and are clean. The whites are fat and supple with a slight 
bitterness. They pair with fish, sea urchins, goats or ewe milk cheese, and cooked
cold pork meats.
Vins de Corse-Calvi: the appellation comes from Balagne, in the north-western 
part of the island. Vines grow mainly on the plains or Figarella and Regino valleys 
and along the coast. The reds are supple, concentrated and fragrant, the rosés 
are delicate, round and fruity. The whites are particularly complex and display 
great aromatic power. They should be drunk young.
Vins de Corse-Cap-Corse: this is the island’s most northerly wine area, set in the 
Regliano region. A broad selection of wines are made on a boutique scale. They 
range from particularly complex dry white wines with great aromatic power made
from Malvoisie and Codivarta to red wines with good cellaring capacity and 
dessert wines known as ‘rappus’… The region also boasts its own appellation - 
Muscat du Cap Corse - made from small-berry Muscat.
Vins de Corse-Figari: this is the Isle of Beauty’s most southerly wine area. The gulf
of Figari is dry and hot, making it highly conducive for growing red vines. The 
vines are planted on gently sloping hills, all facing south. The resultant wines are 
well-constituted and distinctive. They are considered to be amongst the island’s 
Vins de Corse-Sartène: Sartène is situated in southern-western Corsica, near the 
Rizzanese river. It was the first wine growing region in Corsica to introduce 
modern techniques in the 19th century. 16 villages are entitled to the appellation.
The reds, particularly those from the Montanaccio varietal, a local variation of Sciacarello, are round, distinctive and long on the palate. The rosés are robust 
with a pleasant bouquet. The whites are full and fragrant.
Vins de Corse-Porto-Vecchio: this appellation occupies the far south-eastern tip of 
Corsica, along the coast. Local farming focuses on wine, which is grown around 
Porto-Vecchio and Bonifacio. The reds are round, fruity, well-balanced and 
elegant. The rosés are delicate and aromatic. The whites are dry and fruity.