Domaine Comte Abbatucci : Faustine Vieilles Vignes 2025

Characteristics and Tasting Tips for "Faustine Vieilles Vignes" 2025 from Comte Abbatucci

Tasting

Colour
A delicate pink hue with subtle rose-petal highlights unfolds in the glass.

Nose
The bouquet reveals subtle aromas of citrus and red fruit, accompanied by floral and spicy notes reminiscent of pink grapefruit.

Palate
This wine charms with its silky, supple texture. The delicate, indulgent finish highlights white-fleshed fruit flavours, notably peach and apricot, with slight hints of English confectionery.

Food and Wine Pairings

This rosé is an ideal match for charcuterie and summer cheese platters. It also pairs very well with spicy seafood dishes, enchiladas or curries. Grilled meats and Mediterranean vegetables also make excellent pairings.

Serving and Cellaring

We recommend opening "Faustine Vieilles Vignes" 2025 one to two hours before serving and serving it at a temperature between 8 and 10°C.

A Delicate and Refined Rosé from Comte Abbatucci

The Estate

Officially founded in 1950 by Antoine Abbatucci, Comte Abbatucci is now run by Jean-Charles Abbatucci, who took the reins in 1992 of this estate spanning more than 100 hectares, 21 of which are planted with vines. Certified biodynamic since 2003, it plays an essential role in preserving eighteen native Corsican grape varieties, some of which would have disappeared without the conservation effort initiated by Antoine Abbatucci in the 1960s. Jean-Charles continues this legacy with his daughter Faustine, applying viticultural practices that respect the lunar cycles and cultivating remarkable biodiversity, including olive trees, maquis scrubland and natural forests.

The Vineyard

This Vin de France comes from old Sciaccarello vines grown on arenic granite soils. The vineyard enjoys a northern exposure at an altitude of approximately 100 to 150 metres, offering a Mediterranean climate tempered by maritime influences. Yields are deliberately limited to concentrate the aromas. Vineyard management follows biodynamic principles, with ploughing carried out by horse, hand-harvesting in small crates and particular attention paid to natural rhythms.

Vinification and Ageing

After a careful hand harvest, the grapes are destemmed and crushed before undergoing skin maceration for around twelve hours. The juice is then separated by gentle pneumatic pressing, followed by clarification through static settling for 24 to 48 hours. Fermentation takes place in temperature-controlled stainless steel tanks at a cool temperature of around 18°C, using indigenous yeasts from the vineyard. The wine does not undergo malolactic fermentation, in order to preserve its natural freshness. Ageing on fine lees lasts around six months, followed by light filtration if necessary and bottling.

Grape Variety

Sciaccarello (100%).