| Wine region | |
 | |
| Official name | Ajaccio[1] |
|---|---|
| Type | wine region |
| Year established | 1984 |
| Country | France Corse |
| Climate region | mediterranean |
| Soil conditions | granitic |
| Size of planted vineyards | 220 hectares |
| Grapes produced | sciacarello principalement, grenache, cinsault, carignan, vermentino (principalement), ugni |
The Corsican wine growing area from which the Ajaccio AOC (Appellation d'Origine Contrôlée or quality-controlled designation of origin) wines are produced, earlier known as Coteaux-d'Ajaccio, covers a vast stretch of land that looks down over the Mediterranean Sea. The wine-growing tradition in this region, one of the oldest traditions on the island, has grown up around carefully maintained estates and plots of land planted with Sciaccarellu vines. The jewel in the crown of Corsican varieties, Sciaccarellu grapes give both red and rosé wines their distinctive flavour and elegance[2].
History
editAntiquity
editMiddle Ages and Renaissance
editModern Period
editContemporary Period
editEtymology
editGeographic Location
editOrography
editThe wine growing area lies on sloping hillsides, rising up onto the highest slopes in Corsica. On average they are about 500 metres above sea level[3].
Geology
editThe highest peaks on the island, which form part of mountain ranges rising up out of the sea, are more than 2,000 metres above sea level. The Coteaux-d'Ajaccio are planted on granitic soil that is particularly suited to wine-growing[4].
Climate
editThe island, which enjoys 2,750 hours of sunshine per year, provides the vines with abundant heat in the summer, but this is rendered less extreme by the presence of sea and mountains. Frosts are uncommon and spring comes early in the year[4]..
Wine-growing Area
editProfile
editThe wine-growing area includes the communes of: Afa, Ajaccio, Alata, Albitreccia, Ambiegna, Appietto, Arbori, Arro, Bastelicaccia, Calcatoggio, Cannelle, Carbuccia, Cargèse, Casaglione, Casalabriva, Cauro, Coggia, Cognocoli-Monticchi, Coti-Chiavari, Cuttoli-Corticchiato, Eccica-Suarella, Grosseto-Prugna, Ocana, Peri, Piana, Pietrosella, Pila-Canale, Sant'Andréa-d'Orcino, Sari-d'Orcino, Sarrola-Carcopino, Serra-di-Ferro, Tavaco, Valle-di-Mezzana, Vero, Vico and Villanova[disambiguation needed][3]..
Grape Varieties Grown
editThis quality-controlled designation of origin area is planted with one main grape variety, the Sciaccarello. Ampelographers can confirm that they originate not only from the islandof Corscia but from the actual terroir (soil type, climate and wine-growing tradition associated with a particular vineyard) itself.
Methods of cultivation and regulations
editOrganizational structures
editTerroir (soil type, climate and wine-growing tradition associated with a particular vineyard) and wines
editThe reds are full-bodied wines, supple, yet with a solid structure, and are a lightish red in colour, with aromas of spices, tobacco and red fruits. They can be kept for between 4 and 6 years. They should be served at temperatures between 15 and 17 °C.
Marketing
editThe Coteaux- d'Ajaccio appellation makes up 7.3% of the total volume of wine certified under the Corsican AOCs (quality-controlled designations of origin).
Notes and references
edit- ^ Jusqu'à son accession à l'AOC ce terroir se nommait coteaux-d'ajacio.
- ^ Le sciaccarellu, fleuron des cépages corses
- ^ a b Fiche technique : situation géographique
- ^ a b Le climat et les sols