Domaine Fiumicicoli (pronounced Phew-Me-Chikoli) lies at the heart of Corse Sartène, considered to be one of the best of Corsica's nine appellations and close to where the 13th century, Pisan-style bridge, Pont de Spina Cavallu (pictured on their wine labels), spans the river Rizzanesse. The Domaine’s vineyards rise from the slopes of the river on arenaceous and granitic soils, ideally suited to growing the traditional Corsican grape varieties of Sciacarello (from which the Domaine makes its rosés), Vermentino (for its whites) and Nielluccio (for its reds, usually blended with a little Syrah).

Domaine Fiumicicoli’s 75 hectares of traditionally planted vineyards are farmed organically, and the estate is certified as organic by the Agence Bio. Organic farming is made easier by Corsica’s warm, dry and windy climate and by its well-draining sandy soils which greatly reduce the risk of rot.

Corsica, situated in the Mediterranean Sea between France and Italy, is a unique French wine region that combines French winemaking traditions with strong Italian influences. The climate is typically Mediterranean, with hot, dry summers and mild, wet winters. Cooling sea breezes and significant diurnal temperature shifts, particularly in coastal and higher-altitude vineyards, help preserve freshness and aromatics. However, drought and occasional summer wildfires pose recurring challenges for growers.

The island’s geology is extremely varied, with granitic soils dominating much of the north and west, while the east features schist, clay and alluvial deposits. In the south, limestone and sandstone contribute to distinct terroir differences across the region. This diversity of soils, combined with varied elevations and exposures, allows for a wide range of wine styles.

Corsica is home to several indigenous grape varieties. Red wines are primarily made from Nielluccio (closely related to Sangiovese), Sciaccarellu and Grenache, producing wines that range from light, aromatic and spicy to more structured and savoury. Whites are dominated by Vermentino (locally known as Rolle), yielding fresh, mineral wines with citrus, pear and floral notes.

The principal appellations include Patrimonio in the north, Ajaccio on the west coast, and Corsica Porto-Vecchio and Figari in the south. Styles vary from elegant, pale rosés and fresh coastal whites to more powerful, age-worthy reds, making Corsica one of France’s most distinctive and diverse wine regions.

Nielluccio is an indigenous red grape variety primarily grown on the Mediterranean island of Corsica, where it is considered one of the island’s most important varieties. Believed to be closely related to Sangiovese, it shares many of its structural characteristics and elegant, savoury personality. It thrives in Corsica’s warm, sunny climate and particularly favours limestone and clay-rich soils, which help maintain its naturally high acidity and firm tannic structure.

Viticulturally, Nielluccio buds early and is relatively hardy, although it can be prone to drought stress in very dry years. When yields are kept in check, it produces wines of impressive balance and longevity.

Nielluccio forms the backbone of the wines of Patrimonio, where it produces medium to full-bodied reds with aromas of cherry, wild berries, dried herbs and often a subtle, earthy undertone. The wines are typically fresh and firmly structured, with a savoury, slightly spicy finish. It is also widely used in Corsican rosé, delivering pale, aromatic wines with red fruit and floral notes alongside a refreshing mineral edge. At its best, Nielluccio has the capacity to age gracefully while retaining its distinctively Mediterranean character.

Sciaccarellu (also spelled Sciacarello) is an indigenous red grape variety native to Corsica and particularly associated with the appellations of Ajaccio and Sartène in the island’s south-west. The name derives from the Corsican word sciacca, meaning “crunchy,” a reference to the grape’s firm, thick skins. It flourishes in the island’s warm Mediterranean climate, especially on well-drained granitic soils, where it ripens reliably and retains good natural acidity.

Viticulturally, Sciaccarellu is relatively low-yielding and can be sensitive to wind and extreme heat, which makes it well suited to sheltered sites. It produces wines that are typically lighter in colour but highly aromatic, often showing fragrant notes of red cherry, raspberry, wild strawberry, Mediterranean herbs and peppery spice. On the palate, the wines are fresh and supple, with fine tannins and a distinctive, savoury finish.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.