Clos de Sarcone

History of Clos de Sarcone

The story of Clos de Sarcone began in the late 1980s, when Jean Ferracci took over the family estate once cultivated by his grandfather, Gjuvann', a vigneron di i tempi — a winemaker of the old ways. Attached to this land in the south of Corsica and to the values handed down by his forebears, Jean turned resolutely to the vine, a crop that needs no water and that, as he says, knows how to offer the winemaker deep satisfactions. Tucked away inland, sheltered by the bell tower of Tarabucetta, the vineyard bears the traces of the very first vines planted since time immemorial.

The first harvests took place in 1993 and the first bottlings in 1997. For a first attempt, it was a masterstroke: the estate's red wine won a Gold Medal at the Concours Général Agricole in Paris at its very first presentation. Since then, this small cru has built a reputation that extends well beyond the island's borders, winning over sommeliers and connoisseurs with its authenticity. The climate is so harsh that the vine seems to grow by the sheer will of the winemaker alone, yielding bottles of extreme finesse and rare personality.

Terroirs and Vines of Clos de Sarcone

The estate covers approximately 5 hectares divided between two emblematic plots, l'Arghjale and Sarcone, which give the clos its name. Remarkably exposed to the south-east, its slopes and semi-slopes rest on predominantly granitic soils — dry and poor, the product of granite decomposition — conducive to chiselled wines. The complantation, carried out perpendicular to the slope, limits erosion and allows the prevailing winds to circulate. These drying sea breezes play a precious role: they quickly dry the berries after showers and naturally preserve the harvest, reducing the need for treatments.

True to island tradition, Jean Ferracci trains his vines as free-standing gobelet, unpallisaded, following an ancestral practice perfectly suited to the dryness and wind. The encépagement pays tribute to Corsica's indigenous varieties: Vermentinu (Vermentino) for the whites, Niellucciu (Nielluccio) and Sciaccarellu (Sciaccarello) for the reds. The work remains artisanal, with ploughing and weeding carried out in the rows. Without being certified organic, the estate limits itself to two or three treatments per year depending on fungal pressure, in a spirit of respect for nature and pure expression of the land.

Winemaking at Clos de Sarcone

The philosophy of the estate can be summed up in one formula: one white, one red per vintage, and nothing more. Yields are deliberately very low — barely twenty hectolitres per hectare — for a confidential production that peaks at around 13,000 bottles in the best years. This rigour in the vineyard, combined with grapes harvested at fine maturity, guarantees remarkable concentration and depth.

The winemaking remains traditional and meticulous, carried out with the help of talented neighbouring winemakers from the Figari region. The wines are then aged patiently for approximately one year, in tank or in barrels depending on the cuvée and the vintage, before bottling. This restrained ageing preserves the brilliance of the fruit and refines the tannins, shaping wines of great straightforwardness that gain in complexity after a few years of cellaring. The result combines Mediterranean freshness, granitic minerality and that insular finesse which is the signature of Clos de Sarcone.

The cuvées of Clos de Sarcone

Clos de Sarcone Rouge (Corse-Figari): the estate's flagship cuvée, this red blends Niellucciu — often the dominant variety — with Sciaccarellu, which contributes its aromatic finesse. Its intense and deep colour announces an expressive nose of cherry, black fruits, spices and garrigue, lifted by peppery notes. The palate, radiant and fleshy, combines the controlled power of Niellucciu with tannins that are present yet velvety, in an elegant and perfectly structured whole. Awarded a Gold Medal at its very first presentation at the Concours Général Agricole, this characterful Figari is marvellously suited to Corsican specialities, meat dishes in sauce and game. A terroir wine built for fine ageing.

Clos de Sarcone Blanc (Corse-Figari): made from Vermentinu, this rare white embodies the freshness and light of southern Corsica. The golden yellow robe with bright reflections precedes a frank and complex nose blending citrus, lemon, white flowers and exotic fruits, punctuated by a finely woody and vanilla note. On the palate, it seduces with its vibrancy, substance and beautiful balance, with a saline and persistent finish. Endowed with genuine ageing potential, it reveals an unexpected depth after a few years that has already surprised the most discerning tasters. An ideal companion for fish, seafood and island charcuterie such as lonzu.