Tasting Notes: 

Forca di Pero is Corsican for “the fork of the pear tree”, referencing the various plots of the domaine that go into the wine. The terroir of rolled pebbles and gravel with southeast facing vines. The vines themselves are 30+ year old. The wine was made simply with Indigenous yeast, fermented and aged in stainless steel for six months.

Fresh and delicate with subtle green notes, a hint of candy-like raspberry is very present on the nose and palate, making this wine a great rosé all year around.

Domaine Vico Winery: 

Domaine Vico was founded in 1901 in the village of Ponte-Leccia, in the northern sector of the Mediterranean island of Corsica. Surrounded by imposing mountains, it is an historic estate with vineyards in the center of the island. 

This is a remarkably rugged and beautiful place, with arguably the most complex terroirs found anywhere in the wine world (schist, basalt, galets roulés, gravel, clay). It is here that owner and winemaker Manu Venturi has taken his mix of native Corse varieties, grown at an altitude of 300+ meters, and turned this unique domaine into one of France’s shining beacons for biodynamic farming and transparently pure Corsican wines.

Rosé Wines: 

Rosé is a tricky one because it’s not a varietal in of itself, it’s a style of wine. All rosé, well true rosé, is red wine. But it can be made from many different kinds of red grapes and into a number of different style wines. There are two main ways rosé wines are produced. This wine was made using the maceration method where grapes are picked specifically to make rosé and are pressed off their skins quickly. This is because all the color pigment in wine comes from the skins.

Corsica, France: 

Corsica is an island in the Mediterranean Sea, located between the southeast coast of Provence and the west coast of Tuscany. Although it is closer to Italy, Corsica has been under French rule since 1769 and is counted among the 26 regions of France.

The abundance of sunshine and the relative lack of rain provides excellent conditions for winegrowing. The classic, and therefore leading, grape varieties of Corsica wine region are mainly the Italian Carcajolo Noir, Sciaccarello and Niellucciu (in Italy: Sangiovese) for the red wines and Genovèse and Vermentino for the white wine. But they also grow French varieties such as Alicante Bouschet, Aleatico, Cinsault, Carignan, Grenache, Ugni Blanc and Syrah, were introduced with the French rule.

55% of Corsican wines are rosé and the majority of the production is almost exclusively enjoyed directly on the island.

Food & Wine Pairing: 

Corsican wines pair well with the region's cuisine because their unique flavors and vibrant acidity complement local flavors. Here are some traditional Corsican foods and wines that pair well together. 

Veau aux olives: This traditional dish features veal, green olives, herbs, and local red wine.

Charcuterie: Corsican charcuterie is considered one of the best in the world because of its traditional production processes and the crossbreeding of Corsican pigs with wild boar.

The star of the island’s gastronomy, you can’t miss charcuterie under any circumstance. It’s made exclusively in winter from a breed of insular pork known as ‘Porcu nustrale’. Corsican charcuterie has had an AOC label (controlled designation of origin) since 2012 to certify its quality and origin.

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