Domaine Comte Abbatucci : Faustine Vieilles Vignes 2025

Characteristics and tasting advice for the "Faustine Vieilles Vignes" 2025 from Domaine Comte Abbatucci

Tasting

Appearance
A rosé hue with delicate rose petal reflections reveals itself in the glass.

Nose
The bouquet reveals subtle aromas of citrus and red fruits, accompanied by floral and spicy notes evoking pink grapefruit.

Palate
This wine charms with its silky, supple texture. The delicate and indulgent finish highlights aromas of white-fleshed fruits, notably peach and apricot, with light notes of English confectionery.

Food and wine pairings

This rosé pairs ideally with charcuterie and summer cheese platters. It also goes very well with spicy seafood-based dishes, enchiladas, or curries. Grilled meats and Mediterranean vegetables also make excellent pairings.

Serving and cellaring

It is recommended to open the "Faustine Vieilles Vignes" 2025 one to two hours before serving and to serve it at a temperature between 8 and 10°C.

A delicate and refined rosé signed Domaine Comte Abbatucci

The estate

Officially founded in 1950 by Antoine Abbatucci, the Domaine Comte Abbatucci is located in the Taravo Valley, in southern Corsica, near the village of Casalabriva. Now managed by Jean-Charles Abbatucci, who took over in 1992, the estate spans more than 100 hectares, including 21 hectares of vineyards. Certified biodynamic since 2003, it plays an essential role in preserving eighteen indigenous Corsican grape varieties, some of which would have disappeared without the conservation efforts initiated by Antoine Abbatucci in the 1960s. Jean-Charles continues this legacy with his daughter Faustine, applying viticultural practices that respect lunar cycles and cultivating remarkable biodiversity including olive trees, maquis, and natural forests.

The vineyard

This Vin de France comes from old sciaccarello vines grown on sandy granite soils in the Taravo Valley. The vineyard benefits from a شمال-facing exposure at an altitude of around 100 to 150 meters, offering a Mediterranean climate tempered by maritime influences. Yields are deliberately limited to concentrate aromas. Vineyard management follows biodynamic principles, with plowing carried out by horse, manual harvesting in small crates, and particular attention paid to natural rhythms.

Winemaking and aging

After careful manual harvesting, the grapes are destemmed and crushed before a skin maceration of about twelve hours. The juice is then separated by gentle pneumatic pressing, followed by static settling for 24 to 48 hours. Fermentation takes place in temperature-controlled stainless steel tanks at a cool temperature, around 18°C, using indigenous yeasts from the vineyard. The wine does not undergo malolactic fermentation in order to preserve its natural freshness. Aging on fine lees lasts approximately six months before light filtration if necessary and bottling.

Grape variety

Sciaccarello (100%).