Domaine Maestracci Corse Calvi Clos Reginu Rouge 2020  Front Label
Domaine Maestracci Corse Calvi Clos Reginu Rouge 2020  Front LabelDomaine Maestracci Corse Calvi Clos Reginu Rouge 2020  Front Bottle Shot

Domaine Maestracci Corse Calvi Clos Reginu Rouge 2020

    750ML / 13% ABV
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    3.6 13 Ratings
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    3.6 13 Ratings
    750ML / 13% ABV

    Winemaker Notes

    This ever popular, supremely juicy red is practically guaranteed to part the clouds and hit you with a sunbeam—inner or otherwise—of wild herb–scented, red-fruited, spicy goodness. It’s benchmark Corsica at a weeknight price.

    Blend: 35% Niellucciu, 30% Grenache, 15% Sciaccarellu, 15% Syrah, 5% Mourvèdre

    Critical Acclaim

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    Domaine Maestracci

    Domaine Maestracci

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    Domaine Maestracci, France
    Domaine Maestracci Winery Image

    High in the foothills of Monte Grossu mountain lies the granite plateau of Reginu, an area long known for U Vinu di E Prove–the wine of the Prove. The plateau has been used for vine and olive growing for centuries. In 1945, when the owner of an olive pressing operation packed up his mill, Roger Maestracci saw a golden opportunity and moved in. Within a few years the domaine had established a firm reputation in the area. Roger passed along the reins to his son-in-law, Michel Raoust, who has since handed over the winery to his daughter, Camille-Anaïs. She allows the red at least two years in large oak casks, while the white is bottled young to maintain the freshness of the terroir. These are quintessential Mediterranean food wines.

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    A mountainous, Mediterranean island covered in vineyards, Corsica, while closer to Italy in proximity and history, is today under France's political jurisdiction. The island is home to a mix of Italian and French grapes, typically planted at high elevations. Niellucciu (Sangiovese), Sciacarellu (Mammolo), and Vermentino (Rolle) are the main grape varieties of Corsica, and account for about two thirds of all Corsican wines produced.

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

    STC169175_2020 Item# 842867

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