Domaine Maestracci
High
in the foothills of Monte Grossu mountain, inland from Calvi, lies the granite
plateau of Reginu, an area long known for U
Vinu di E Prove – the wine of the Prove, as the micro-climate is known. The
particularity of the plateau is the exposition to hot and dry daytime
temperatures with high altitude cool nights, all within a short distance from
the sea and regular maritime winds.
The plateau has been continuously used for vine and olive growing for
centuries, and was once the site of a major olive pressing operation that
supplied a large part of France with its olive oil. In 1945, when the owner of
the olive oil mill packed up and moved his operation to colonial Algeria in
search of bigger land and greater profits, Roger Maestracci saw a golden
opportunity and moved in. The departing olive oil baron had left behind a
massive concrete structure with walls so thick the air inside stayed cool year
round. Originally used to house the mill and the pressed oil, Roger adapted the
structure for old wooden casks and concrete tanks and set about replanting vines
on the property. Within a few years the domaine had established a firm
reputation in the area and when it came time for Roger to retire in the early 1980’s he passed along the reins of the domaine to his son-in-law, Michel Raoust, who has since handed over the winemaking and winery management to his daughter, Camille-Anaïs Raoust. Given the particularity of the terroir and the diverse influence of the temperature variations and granite soils, Camille allows the red an extended time to age and mellow before release, at least two years in large oak casks, while the white is bottled young to maintain the freshness and iodized ocean breeze of the terroir. The wines Camille makes are quintessential Mediterranean food wines.
High in the foothills of Monte Grossu mountain, inland from Calvi, lies the granite plateau of Reginu, an area long known for U Vinu di E Prove – the wine of the Prove, as the micro-climate is known. The particularity of the plateau is the exposition to hot and dry daytime temperatures with high altitude cool nights, all within a short distance from the sea and regular maritime winds. The plateau has been continuously used for vine and olive growing for centuries, and was once the site of a major olive pressing operation that supplied a large part of France with its olive oil. In 1945, when the owner of the olive oil mill packed up and moved his operation to colonial Algeria in search of bigger land and greater profits, Roger Maestracci saw a golden opportunity and moved in. The departing olive oil baron had left behind a massive concrete structure with walls so thick the air inside stayed cool year round. Originally used to house the mill and the pressed oil, Roger adapted the structure for old wooden casks and concrete tanks and set about replanting vines on the property. Within a few years the domaine had established a firm reputation in the area and when it came time for Roger to retire in the early 1980’s he passed along the reins of the domaine to his son-in-law, Michel Raoust, who has since handed over the winemaking and winery management to his daughter, Camille-Anaïs Raoust. Given the particularity of the terroir and the diverse influence of the temperature variations and granite soils, Camille allows the red an extended time to age and mellow before release, at least two years in large oak casks, while the white is bottled young to maintain the freshness and iodized ocean breeze of the terroir. The wines Camille makes are quintessential Mediterranean food wines.
Technical Information
Wine | Blend | Vine Age | Soil Type | Vineyard Area* |
---|---|---|---|---|
Corse Calvi Blanc “E Prove” |
Vermentinu | 25 years | Clay, Sand, on Granite | 1.5 ha |
Corse Calvi Rosé “E Prove” |
40% Niellucciu, 40% Sciaccarellu, 20% Grenache | 45 years | Clay, Sand, on Granite | 4 ha |
Corse Calvi Rouge “E Prove” |
35% Niellucciu, 35% Grenache, 15% Sciaccarellu, 15% Syrah | 25 - 40 years | Clay, Sand, on Granite | 6 ha |
Corse Calvi Rouge “Clos Reginu” |
35% Niellucciu, 30% Grenache, 15% Sciaccarellu, 15% Syrah, 5% Mourvèdre | 5 – 25 years | Clay, Sand, on Granite | 5 ha |
Corse Calvi Rouge “Les Marottes d’Anaïs” |
50% Niellucciu, 50% Sciaccarellu | Planted in 1973-74 | Clay, Limestone | 4 ha |
* "ha" = hectares; one hectare equals roughly two and a half acres |
VITICULTURE / VINIFICATION
• All grapes picked by hand
Corse Calvi Blanc “E Prove”:
• Must undergoes one day of cold-soak and then the grapes are pressed
• Fermentation takes place in stainless steel
Corse Calvi Rosé “E Prove”:
• Niellucciu and Sciaccarellu are co-planted in the same parcel and vinified together
• Made by 90% direct press, 10% saignée
• Wine aged in stainless steel
Corse Calvi Rouge “E Prove”:
• Fermentation lasts 15 days to 3 weeks, then the grapes are pressed
• Wine is raised for one year in stainless steel and then one year in foudre or French oak barrels
• Out of the 50 barrels used to age the wine, 1 or 2 are replaced each year
• Wine is aged in bottle for 6 months to a year
Corse Calvi Rouge “Clos Reginu”:
• Made from domaine’s youngest vines
• Wine ages in tank
• Bottled unfiltered
Corse Calvi Rouge “Les Marottes d’Anaïs”:
• Grapes are co-planted and fermented together
• Fermented “en phase liquide”—24 hour maceration in stainless steel, then pressed and fermented in 500-liter new oak barrels for 10 days
• Aged 6 months in barrels
• Camille’s father gave her the idea to call the wine “Marotte”, or hobby, because of the unique vinification
General Information
- Country
- France
- Region
- Corsica
- Appellation(s)
- Corse Calvi
- Producer
- Camille-Anaïs Raoust
- Founded
- 1981
- Annual Production
- 10,000 cases