Corsican Rosé
by Chris Santini
2025 Patrimonio Rosé “Cuvée de l’Agriate”
France | Corsica
The Giacomettis like their rosé to be fresh and fun, for sure, but they also want a little something extra in there, that little touch of body and warmth one finds in a great Bandol, for example, to give it some added depth. This touch is achieved by two important steps: first, they keep some grapes on the skins macerating overnight at harvest. A little extra skin contact helps to eke out more goodness from the raw fruit (with best results from pristine berries from great terroir, which they have, thankfully). Second, they allow malolactic fermentation to occur, spontaneously of course, to round out some of the harsher acids into something smooth and special. Giacometti's rosé is always a treat, to enjoy on its own or at the table.
2025 Corse Figari Rosé
France | Corsica
I can’t tell you how many people I’ve heard over the years say that Canarelli is the gold standard for Corsican, or even French rosé for that matter. When we began working together fifteen years ago, Yves Canarelli was already regarded as making the most delicate, elegant and fine-tuned rosés ever to come from the island, and the reputation has only grown since then. His rosé is built to last and always destined to impress.