Domaine Comte Abbatucci

Domaine Comte Abbatucci extends over 100 ha of granite sandy slopes, located in the southern part of Corsica in the Taravo valley. Among the estate’s 100 hectares, there are 18 ha of vines at about 100m above sea level but you will also find fruit trees, vegetables, olive trees and sheep which have all been farmed bio-dynamically since 2000.

The estate is one of the oldest vineyard plantations in Corsica and has been chosen to study and experiment the reproduction of ancient vine varieties. The estate grows a wide range of indigenous varieties including Niellucio and Sciacarello as well as the more obscure Morescola, Morescono, Aleatico, Carcajolo Nera, Montanaccia. Life on the estate is regulated by the rhythms of the sun, moon and the planets. The grapes are said to develop in health and harmony with the assistance of traditional Corsican polyphonic music played over loudspeakers.

If it wasn’t for Antoine Abbatucci, most of the grapes now grown by his son, Jean-Charles, might well not exist. In the 1960s, local Corsican grapes were being rapidly replaced by international competitors. Antoine was charged with preserving these varieties and, using a hectare of land, created an ampelographic station and saved the fate of 18 varieties.            

When Jean-Charles took over in 2000, he began grafting these old varieties onto the existing vines, and then started to grow them biodynamically. Today, 14 of those varieties can be found at Domaine Abbatucci, and there are now around 18 hectares of vines, which are planted on granite slopes 100 metres above sea level. They thrive in an ecosystem in which a wide variety of flora and fauna grow beside the vines, adding to the ecological diversity, an important part of bio-dynamic viticulture. In the winter, a herd of sheep comes to the land, and there is also a herd of striped “tiger cows”. The cows are bred by Jean-Charles’s brother, Jacque, and eaten at the restaurant run their other brother, Henri. The vines are punctuated by shrubs and olive trees.

The estate produces around 1,500-3,000 bottles of each type of wine from these old heirloom varieties, so you’ll have to hurry if you want to experience the unique qualities of grapes that were raised from the dead. Today Jean-Charles’s wines are recognised by experts all over the world as wines that preserve the very particular and original flavours of Corsican terroir.

More recently the estate has been trialing the use of sea water sprayed on some of these vines instead of classic Bordelais mixture of copper and sulphur in order to have healthier soils without the build up of copper and to reduce the use of sulphur. The wines are all bottled with minimal sulphur and all wines have the capacity to age in the medium to long term while remaining fresh fine and elegant with remarkable clarity of fruit carried by refreshing acidity. Wines of exceptional balance and vivacity.

Abbatucci is the sole 3 star producer in Corsica in the 2025 Le Guide des Meilleurs Vins de France

WINE NOTES AND REVIEWS

Jean-Charles represents Corsica at The National Institute of Origin and Quality (Institut National de l’Origine et de la Qualité; INAO) and fights for the reintroduction of forgotten local grape varieties. “I’m not against the idea of appellations”, he tells us, “but we’re living in a time where agriculture is disappearing, and we need to support the traditions that define what we do today”. The INAO admits the use of local varieties for the AOC Corse but Bianco Gentile, Cordivarta and Genovese for the whites and Altéatico, Carcajo Nero et Minustello for the reds mustn’t exceed 10% each in the final blend.

On the contrary, Vermentinu (or Vermentino) must account for more than 75% of the final blend for whites, while reds must contain at least 50% Sciaccarello and Nielluccio (otherwise known as Sangiovese but stylistically very different to the Italian wines).

In response to this, Jean-Charles Abbatucci launched his Cuvée Collection (all Vin de France) made from a blend of native Corsican grape varieties.  Then in 2012 he chose to stop producing any wine under the AOC legislation. A bold move that has defined this domain. The wines he produces possess great character, and the INAO have lost a marvellous producer in this battle. As a result all Abbatucci wines are produced as Vin de France (since 2011 for red wines and 2012 for the white wines).

FAUSTINE

2023 Faustine Vieilles Vignes Blanc
100 % Vermentinu. Grapes are hand harvested into small caskets to avoid damage, whole bunch crushed and then settled for 24-48 hours before fermentation in stainless steel and matured on lees for 6 months giving very fresh and floral aromas with hints of local herbs and stone fruit with citrus freshness. 12.5% alc.

‘Pale golden color with green highlights. The nose reveals aromas of yellow fruits, dried and grilled fruits with pastry and peaty notes. The palate, both creamy and lively, elegant and refined, offers the aromatic palette found on the nose. Its fine bubbles make this vinous and expressive wine a creamy and airy nectar. A nice balance between subtlety and character.’ Jean-Charles Abbatucci, Winemaker.

Review for the 2021 Vintage
‘I like the intensity of fruit here with sliced pears, green apples, white grapefruit, lemongrass and cardamom, with white pepper and white chocolate spicy undertones. Full of flavor and power, medium to full body, gently oily, remaining bright. Drink now or hold.’ 93 points, James Suckling, November 2022.

2023 Faustine Vieilles Vignes Rosé
100 % Sciaccarellu (Mammolo). Grapes are hand harvested into small caskets to avoid damage, crushed and destemmed then macerated on skins for 12 hours before pressing. Cool-fermented in stainless steel and matured on lees for 6 months giving a very delicately coloured vibrant Rosé with intense aromatics of red fruits and stone fruit with citrus freshness.

Review for the 2022 Vintage
‘The 2022 Faustine Vieilles Vignes Rosé is labeled as Vin de France because of the use of a single indigenous grape: Sciaccarello. Evoking aromas of rose petals, grapefruit, spring flowers, iodine, red berries, peach, garrigue and lemon, it’s sappy and velvety, built around bright acids with a fleshy core of fruit and a fresh, salty and iodine-laced finish. As usual, this overperforming estate from granite soils has produced a rosé that punches above its weight.’ 92+ points, Yohan Castaing, June 2023.

2023 Faustine Vieilles Vignes Rouge
70 % Sciaccarellu and 30 % Niellucciu, hand harvested and fermented in concrete vats and small temperature controlled tanks. Maceration takes place for several weeks with very gentle infusion and some pumping over to give very fine tannins. Cool-fermented in stainless steel and matured on lees for 6 months. A red wine notable for freshness and drinkability with aromas of black fruits and maquis or herbal spice so typical of Corsican reds. Bright ruby colour with very fine silky tannins this medium bodied red could even be chilled on a hot day. Fine fresh and vibrant and so drinkable. A wine that needs no hesitation, just a corkscrew.

Review for the 2019 Vintage
Aromas of smoke, berry, spice and earth with some fresh fruit. Lots of flowers. Medium to full body, fine tannins and a fresh and vivid finish with bright fruit. Really fresh acidity at the end. Drink or hold.’ 92 points, James Suckling, August 2021.

Recent Review for 2009 Vintage
‘The 2009 Faustine from Domaine Comte Abbatucci was poured from magnum and turned out to be the surprise showing of the night. This is a blend of Niellucciu and Sciaccarello grown in the Tarvo Valley, biodynamic since 2000, with minimal intervention. Glorious! Black plum, basil, mulberry and black olives on the nose that retain freshness and delineation. The palate is quite structured yet not heavy, the acidity neatly counterbalancing the layered black fruit. There is Corsican warmth in every mouthful, still youthful considering its age, with an almost Tannat-like finish. I loved it and wished I could have ordered another glass. Drink 2023-2035.’ 92 points, Neal Martin, Vinous, June 2023.

PARCELLAIRES

With the Parcellaires, Jean-Charles Abbatucci expresses the specific characteristics of a terroir, grape varieties and/or very different cultivation methods.

2021 Cuvée Empire Extra Brut (100 % Barbarossa)
100 % Barbarossa planted in the early 1960s on granitic sands, whole-bunch pressed and cold settled for 24-48 hours. Fermented in stainless-steel tanks and matured on lees for 4 months before tirage. Matured on lees sur lattes for 24-36 months, then disgorged and given an Extra Brut dosage of 4 g/L.

‘Pale golden color with green highlights. The nose reveals aromas of yellow fruits, dried and grilled fruits with pastry and peaty notes. The palate, both creamy and lively, elegant and refined, offers the aromatic palette found on the nose. Its fine bubbles make this vinous and expressive wine a creamy and airy nectar. A nice balance between subtlety and character.’ Jean-Charles Abbatucci, Winemaker.

2022 Alte Rosso Blanc (100 % Barbarossa)
100 % Barbarossa planted in the early 1960s on granitic sands, whole-bunch pressed and cold settled for 24-48 hours. Fermented in 1200 litre Stockinger barrels. Matured on lees in barrel, without malolactic conversion, for 12 months, then assembled in tank for 3 months prior to bottling. Unfined but bottled with a light filtration, then further matured in bottle for 3-6 months before release.

‘To the eye, this wine is clear and bright, with golden nuances. The nose is characterized by empyreumatic aromas, with toasted and grilled notes. Peaty and floral notes are also revealed, we also find aromas of white-fleshed fruits, such as white peach - apricot. The attack on the palate is lively, with salty, toasted and peaty notes. The aromatics found on the nose are revealed in the middle of the palate, with salty and peaty notes, we also find aromas of tangy fruits, lemon and orange zest. Beautiful bitters and a hint of acidity then contribute to the length on the finish, magnified by toasted and salty notes, expressing this solar vintage. The minerality of this cuvée is further sublimated by notes of peat and flint. Decant and serve cool (14-16°).’ Jean-Charles Abbatucci, Winemaker.

COLLECTION

The Domaine Comte Abbatucci Collection wines all come from a single parcel planted by Antoine Abbatucci in the early 1960s. At the time, Antoine (Jean-Charles's father) was president of the Chamber of Agriculture in Corsica, and noticed that the subsistence farming lifestyle of the mountain villages was rapidly disappearing as the villagers left the countryside for the coastal towns. Several villages farmed old vines of indigenous varietals that were left abandoned as the population left. To save these varietals from extinction, Abbatucci took cuttings of each threatened vineyard he came across and planted the cuttings on his estate near Ajaccio, in a single plot of granite soil. By 1962, eighteen different varieties had been planted. More recently, Jean-Charles has begun propagating the vines using séléction massale on his own estate, as well as supplying cuttings to other vignerons all over Corsica. He blends these native grapes from the original plot planted in the 1960s together into three different cuvées, each one named after an ancestor. All of these cuvées have exceptionally low yields to produce a mere 1,500-3,000 bottles.

2022 Général de la Révolution - Jean-Charles Abbatucci (Blanc)
This cuvee is named for a military hero of the French Revolution of 1789, who became a Brigadier General at age 25 and was killed that same year on the battlefield. His name is engraved as an ‘Officer of the Empire’ on the Arc de Triomphe in Paris.

Made from an illustrative blend of 25 % Carcajolo Bianco (Bariadorgia), 25 % Paga Debiti (Rollo, c.f. Rolle), 20 % Riminèse (Albana), 15 % Rossola Brandinca, 10 % Biancone, 5 % Vermentino, all planted in the early 1960s in granite-based soils. Hand-picked and sorted in the vineyard and then again at the winery. Whole-bunch pressed, settled for 24-48 hours and then fermented in old 600 litre demi-muids and 1200 litre foudres. Matured on full lees for 9 months, then assembled in tank and matured for a further 2 months. Bottled with a light fining and filtration only when necessary. Matured in bottle for 6 months prior to release.

2022 Diplomate d’Empire – Il Cavalière, Don Jacques-Pascal Abbatucci (Blanc)
This cuvee is named for a childhood friend of Napoléon Bonaparte, who served under the Empire and spent several years as a diplomat in Naples. He was faithful to the end, and fought at Napoléon’s side in the Battle of Waterloo.

Made from an illustrative blend of 37 % Vermentino, 20 % Rossola Bianca (Scimiscià), 19 % Bianco Gentile, 14 % Genovèse (Scimiscià), 10 % Brustiano, all planted in the early 1960s on granite based soils. Hand-picked and sorted in the vineyard and then again at the winery. Whole-bunch pressed, settled for 24- 48 hours and then natural-yeast fermented in old 600 L demi-muids. Matured on full lees for 9 months, then assembled in tank and matured for a further 2 months. Bottled with a light fining and filtration only when necessary. Matured in bottle for 6 months prior to release.

‘…among the handful of most profoundly (not to mention improbably) beautiful and delicious white wines that I’ve tasted in the past several years.’

2022 Ministre Impérial - Jacques-Pierre-Charles Abbatucci (Rouge)
This cuvée is named for a leading military figure under Napoléon Bonaparte’s Premier Empire, and then became a prominent consul under Napoléon III.

Made from an illustrative blend of 22 % Sciaccarello (Mammolo), 18 % Nielluccio (Sangiovese), 15 % Carcajolo Nero (Parraleta), 15 %Montanaccia, 12 % Morescono, 10 % Morescola, 8 % Aléatico. Hand-picked and sorted in the vineyard and then again at the winery. The fruit is left un-crushed and delivered by gravity into wooden thermo-regulated tronconic vats (truncated cone-shaped). Natural-yeast fermented and kept on skins for several weeks with extraction achieved by alternate pump-overs and plunging. Matured in old 600 litre demi-muids for 12 months, then assembled in tank and matured in tank for a further 2 months. Bottled un-fined and with a light filtration only when necessary. Matured in bottle for 6 months prior to release.

‘Black cherry color and ruby reflections, the powerful nose evokes a touch of tangy red fruits (redcurrant and blackcurrant). This wine is finely woody, slightly smoky and we find the characteristic mineral note of the Domaine. The tannins are very elegant and the long persistence is very complex.’ Jean-Charles Abbatucci, Winemaker.

Review for the 2010 Vintage
‘An eerily lovely evocation of herbal and effusively-flowering scrub akin to that of the corresponding white, General de la Revolution soars from the glass accompanied by sweetly ripe, high-toned evocations of fresh and distilled cherry and strawberry. Here too – but even more strikingly given that the wine’s red – there is a remarkable alliance of textural creaminess with refreshment and levity, harboring only the faintest and then most mouthwateringly tea-like impression of tannin. Mint, tarragon, tonka nut, and pronounced piquant evocations of cherry pit and almond, accent and set into relief a luscious, polished, yet palate-stimulating torrent of fresh strawberry, cherry, and blood orange whose sense of sweetness would ordinarily only be approached in a wine of over-ripe flavors. But here the impression is entirely fresh-fruited, juicy, and buoyant, leading to a kaleidoscopically interactive, saliva-inducingly saline, uncannily energetic, and virtually endless finish. I lack any experience to speculate on the maturation of this ca. 2,000-bottle cuvee (first rendered in 2007).’ 97 points, David Schildknecht, The Wine Advocate, February 2013.

LES INSOLITES

The approach to Les Insolites (the unusual) is complex. They represent real challenges, corresponding to some very different types of winemaking associated with neglected native grape varieties.

2022 Monte Mare (Rouge, 100 % Sciacarello)
Made from 100 % Sciaccarellu (Mammolo). Grown in the granite hillsides of the estate located about an hours drive from Ajaccio. Hand harvested into small crates and vatting by gravity, before a skin maceration in stainless steel vats for around 20-25 days. Extraction is done by punching down and pumping over, for working the marc. Pressing using a vertical press and separation of the juices. Separate vinification of the free-run juices and the presses, before being assembled in the barrel. Aged in Demi-muid and ceramic concrete egg for 12 months. Racking and blending in stainless steel tanks before filtration and bottling. 

‘A bright, luminous red with violet-ruby hues. Intense aromatics and complexity on the nose, with red fruit, wild strawberry, and iodized notes. A velvety texture, fine, silky tannins, and fresh strawberry aromas, with a saline finish. Its aromatic complexity, delicate tannins that coat the palate, and salivating saltiness result in an unparalleled length and persistence on the palate. Open 1 hour before, serve at 14-16°.’ Jean-Charles Abbatucci, Winemaker.

2022 Valle di Mare (Rouge, 100 % Carcajolo Nero)
Made from 0.32 ha of 100 % Carcajolo Neru (Parraleta) vines averaging more than 40 yo. Grown in the granite hillsides of the estate located about an hours drive from Ajaccio. Since 2016 these vines have been cared for with sea water to replace the use of copper and sulphur in the vineyard. Hand harvested into small crates and vatting by gravity, destemmed and not crushed. Skin maceration for several weeks in stainless steel vats, alternating between punching down and pumping over. Devatting and separation of the juices when pouring into barrels. Aging in foudres and demi-muids for 12 months. Blending in stainless steel vats and aging for 3 months. Racking and clarifying filtration when bottling. Aging in glass for at least 6 months.

‘Intense garnet colour with purplish highlights. The nose is subtly sea-salted against ripe red fruits like cassis and blackberries. Deep and profound, it plunges us into the depths. The mouth is concentrated, juicy and succulent with sparkling fruit, fine and silky tannins. A persistent and saline finish that makes the mouth water and extends the emotion. Open 1 hour before, serve at 14-16°.’ Jean-Charles Abbatucci, Winemaker.