Clos Venturi : Altare 2024

Characteristics and Tasting Notes for the Altare 2024 from Clos Venturi

Tasting Notes

Nose
The aromatic bouquet stands out for its remarkable complexity, revealing scents of white fruits and citrus, such as lemon and orange zest. These are complemented by subtle notes of dried flowers, fresh almond and delicate honey, all wrapped in a mineral, saline structure with a slightly creamy undertone.

Palate
On the palate, this white wine proves particularly full-bodied and deep, offering a silky texture. Its balance is beautifully maintained by a lively freshness that carries the wine towards a persistent finish, marked by a refreshing salinity.

Food and Wine Pairing

This great white wine for fine dining pairs wonderfully with dishes boasting intense, iodized flavours. It will beautifully enhance a truffle risotto, shellfish or delicate fish.

Serving and Cellaring

For optimal tasting, this wine is best served at a temperature of 10°C. Built for ageing, the Altare 2024 vintage will continue to evolve and can be enjoyed until around 2035.

A Vin de France from Clos Venturi with Remarkable Purity

The Estate

The estate's history began in 1901 with the founding of Domaine Vico in the heart of Corsica. Following its acquisition in the 1980s, the Venturi-Acquaviva family modernised the vineyard. It was in the early 2000s that Clos Venturi was born, the result of a selection of the finest high-altitude terroirs. Now run by Emmanuel Venturi, the estate spans around twenty hectares of vines. A true permaculture farm, the estate stands out for its deep commitment to biodynamics and its ambition to showcase the island's native grape varieties.

The Vineyard

The grapes behind this Vin de France come from a unique amphitheatre-shaped plot, perched up to 600 metres above sea level in the Ponte-Leccia massif. The vines, grown on steep terraces facing north-east to south-east, thrive on light soils of weathered Miocene sandstone. The vineyard is farmed according to the principles of biodynamics and permaculture, in perfect harmony with the local wildlife and the wild flora of the maquis.

Winemaking and Ageing

For the Altare 2024 cuvée, the harvest is carried out by hand and spread over nearly three weeks in order to pick each berry at optimal ripeness. After complete destemming, the grapes undergo a cold skin maceration lasting 48 to 72 hours. The different varieties are then co-fermented using indigenous yeasts in oak foudres. Finally, the wine benefits from extended ageing on fine lees in oak barrels and foudres, giving it its characteristic texture and complexity.

Grape Varieties

This wine is crafted from a blend of five native varieties: biancu gentile, vermentinu, riminese, genovese and carcaghjolu blanc.