Clos Venturi : "1769" 2025

Characteristics and tasting notes of the 1769 2025 by Clos Venturi

Tasting

Appearance
The wine reveals a pale yellow hue, enhanced by delicate green highlights and a beautiful clarity.

Nose
Of great purity, the nose exudes aromas of Williams pear, nectarine and white peach. Aeration reveals elegant notes of white flowers, lemon zest and a subtle mineral touch.

Palate
The attack is lively and wonderfully fresh. The mid-palate, perfectly balanced and crystalline, extends into a lingering finish, marked by noble bitters and a lovely salinity.

Food and wine pairings

This white wine pairs wonderfully with a seafood platter, grilled fish or aged goat cheeses.

Serving and cellaring

For an optimal tasting experience, it is recommended to serve this 1769 at a temperature between 10 and 12°C. This wine can be cellared until around 2029.

The crystalline and saline expression of a great white wine from Corsica

The estate

Born in 2005 from the desire to set apart the finest terroirs of Domaine Vico (founded in 1901), Clos Venturi has established itself as an essential reference in Corsica. Today led by Emmanuel Venturi, the estate spans a 28-hectare vineyard nestled at the heart of the island's mountains. Deeply committed to respecting living ecosystems, the estate stands out for its highly demanding environmental approach, certified in organic and biodynamic farming as well as High Environmental Value, allowing it to reveal all the authenticity of native grape varieties.

The vineyard

Located in the centre of Corsica, near Ponte-Leccia, this high-altitude vineyard rises to around 400 metres on an isolated hill between two mountain ranges. This unique terroir, composed of decomposed granite, benefits from a south and south-east exposure as well as refreshing sea breezes. The vines are cultivated according to certified biodynamic practices, promoting biodiversity and soil preservation through the use of animal traction.

Winemaking and aging

The 1769 2025 harvest is carried out by hand. After complete destemming, the berries undergo a short skin maceration of about twelve hours before pneumatic pressing. Fermentation takes place in temperature-controlled stainless steel tanks, using exclusively indigenous yeasts. The wine is then aged on fine lees for six months in these same tanks, with monthly bâtonnage. Finally, natural clarification and a light filtration are carried out before bottling, without any fining.

Grape variety

100% Vermentino.