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2022 Corse Calvi Blanc “Les Marottes d’Anaïs”
Domaine Maestracci
The Reginu plateau in northwest Corsica has produced wine and olives for centuries. Just a short distance from the sea, the vines in this region benefit from hot, dry days and cool evenings. It is here that vigneronne Camille-Anaïs Raoust farms primarily indigenous island varieties using biodynamic methods and paying reverence to the island’s particular terroir nestled between Mediterranean waters and towering mountain peaks.
“Les Marottes d’Anaïs” is her newest blanc, a result of curiosity and experimentation—a blend of Biancu Gentile and Vermentinu, named after the French word for hobby, marotte. The bottle harnesses the superpowers of both varieties: exceptionally perfumed with exotic fruits and a rush of fresh salinity, all evolving as the bottle unwinds. As it warms up in the glass, the wine finds its weight, and the aromas shake loose from the cold with a delicious newfound intensity. Camille’s strength is making quintessential Mediterranean food wines and, as is the case with this micro-cuvée, some that are so delightful they need no accompaniment but good company.
—Allyson Noman
Wine Type: | white |
Vintage: | 2022 |
Bottle Size: | 750mL |
Appellation: | Corse Calvi |
Country: | France |
Region: | Corsica |
Producer: | Domaine Maestracci |
Winemaker: | Camille-Anaïs Raoust |
Farming: | Biodynamic (practicing) |
Alcohol: | 13.5% |
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About The Producer
Domaine Maestracci
High in the foothills of Monte Grossu mountain lies the granite plateau of Reginu, an area long known for U Vinu di E Prove–the wine of the Prove. The plateau has been used for vine and olive growing for centuries. In 1945, when the owner of an olive pressing operation packed up his mill, Roger Maestracci saw a golden opportunity and moved in. Within a few years the domaine had established a firm reputation in the area. Roger passed along the reins to his son-in-law, Michel Raoust, who has since handed over the winery to his daughter, Camille-Anaïs. She allows the red at least two years in large oak casks, while the white is bottled young to maintain the freshness of the terroir. These are quintessential Mediterranean food wines.
About The Region
Corsica
I first set foot on the island in 1980. I remember looking down from the airplane window seeing alpine forest and lakes and thinking, uh oh, I got on the wrong plane. Then suddenly I was looking down into the beautiful waters of the Mediterranean. Corsica is a small, impossibly tall island, the tail of the Alp chain rising out of the blue sea.—Kermit Lynch
Kermit’s first trip to the island proved fruitful, with his discovery of Clos Nicrosi’s Vermentino. More than thirty years later, the love affair with Corsica has only grown as we now import wines from ten domaines that cover the north, south, east, and west of what the French affectionately refer to as l’Île de Beauté.
Corsica is currently experiencing somewhat of a renaissance—interest has never been higher in the wines and much of this is due to growers focusing on indigenous and historical grapes found on the island. Niellucciu, Sciarcarellu, and Vermentinu are widely planted but it is now common to find bottlings of Biancu Gentile and Carcaghjolu Neru as well as blends with native varieties like Rossola Bianca, Minustellu, or Montaneccia.
As Kermit described above, Corsica has a strikingly mountainous landscape. The granite peaks top out above 9,000 feet. The terroir is predominantly granite with the exception of the Patrimonio appellation in the north, which has limestone, clay, and schist soils.The wines, much like their southern French counterparts make for great pairings with the local charcuterie, often made from Nustrale, the native wild boar, as well as Brocciu, the Corsican goats milk cheese that is best served within 48 hours of it being made.
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Kermit once said...

Kermit once said...
If you're looking for value, look where no one else is looking.
Inspiring Thirst, page 211