Clos Culombu makes uniquely Corsican wines, farmed organically with biodynamic interventions, on the northwest coast of the Island between the sea and the mountains. The Rouge is a blend of 60% Sciaccarellu, 20% Niellucciu 10% Minustellu and 10% Syrah. Fermented in cement tank, the wine rests on the lees for 4-8 months before bottling, unfined and lightly filtered. It’s spicy yet dark and ripe, with violet aromas and a hint of smokiness and gaminess. Medium to full bodied with a firm, earthy, tannic finish, this pairs perfectly with braised lamb shank over pommes puree or a Corsican Cassoulet!