Corsicans are no strangers to rugged landscapes and isolated areas, yet there is only one spot on the island that has earned the name of “Desert” among Corsicans. The Agriates Desert is a large, rugged, empty and arid swath of land between the Cap Corse and Calvi on the northern end of the island. There are no cities nor towns, only one small paved road, and only one hamlet, with a dozen or so inhabitants. It’s swept year round with the Libecciu, a hot and dry wind that rolls down off the Italian coast, and it’s been an empty area for nearly a century. The wind combined with the clay-granite soils makes growing anything here extremely laborious, with the vines requiring constant plowing to allow the roots to forage deep for water and nutrients. The Giacometti family boldly moved here in 1987, taking over vines that had been planted in 1966.
The Giacomettis have long made a generous, approachable style of Patrimonio, similar to what has traditionally been served by the pitcher at the Corsican dinner table.
Practicing organic
Fermented with indigenous yeasts in stainless steel tank
Aged for less than 6 months on fine lees in stainless steel tank
100% Vermentinu
The Giacomettis have long made a generous, approachable style of Patrimonio, similar to what has traditionally been served by the pitcher at the Corsican dinner table.
Practicing organic
Fermented with indigenous yeasts in stainless steel tank
Aged for less than 6 months on fine lees in stainless steel tank
100% Vermentinu
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