Domaine de Tremica - Vin de France - Dolia Rossa - Red - 2021

Wine:

Made from mostly Sciaccarellu with a touch of Niellucciu, the 2021 Red Dolia Rossa, Vin de France was aged for two years in large oak casks and concrete amphorae to preserve the purity of the fruit. Lightly extracted and full of freshness, this red delivers vibrant aromas of stone fruit, cherry, and redcurrant, wrapped in ultra-fine oak and a gentle hint of spice. The palate is just as pure—smooth and focused, with silky tannins and a juicy, mouthwatering quality. A wine of real finesse and drinkability, rated 92/100 by the Selection Committee.

Vinification:

Hand harvested in 10kg open-sided crates. The grapes are cooled before being destemmed (not crushed) because once placed in temperature-controlled stainless steel truncated cone vats, cold pre-fermentation maceration is carried out for 48 hours before inoculating the must with 100% indigenous yeasts. Aged in wooden casks and natural concrete amphorae for around 24 months before a further 6 months of bottle aging.

Color:

Light carmine red.

Nose:

Stone fruits, slightly woody.

Palate:

Smooth, precise, delicate tannins, delicious.

Temperature:

Serve between 14 and 16°C in a large glass.

Food and wine pairing:

Beef rib in a herb crust, stuffed goat shoulder, wild boar stew.

Cellar aging:

From today until 2032, and even longer for enthusiasts.

A young estate in the Corsican vineyard landscape, Tremica has just been named Winemaker of the Year 2025 by the French wine guide RVF. This rising star from Ajaccio, led by Angelica and Richard Arnaud Le Foulon since 2011, is driven by a clear vision: to express high-altitude terroirs through a sensitive, organic and biodynamic approach.

Set between land and sea in the Cinarca region, on the sandy-gravel plateau of Tremica at 300 meters elevation, the estate’s 7 hectares of vines benefit from cooler conditions. Here, native Corsican varieties are blended with lesser-known grapes, allowing for fresh, characterful wines.

Each wine is a reflection of place, shaped by extended lees aging, low sulfur use, and carefully measured time in large-format oak, concrete tanks, or amphorae. These are natural-style wines, but made with precision and control.