Clos Landry

The Winemaker

Founded in 1900 by Timothée Landry initially for his children, it was eventually the steward Mr. Paolini who took over the estate. The current producer, Marc Paolini is the fifth generation winemaker of the estate. A true enthusiast, he runs the vineyard with his mother Cathy Paolini, a fourth-generation winemaker. It is in the heart of the exceptional setting of Corsica that the Paolini family exploits its family know-how.

The production

The shallow schist and granitic soil guarantees the production of mineral and characterful wines. The proximity of the sea provides the vineyard with a very airy and healthy microclimate, which allows for a minimum of chemical treatments on the vines. The grapes are harvested by hand with a double sorting, first at the plot and then at the reception.
The Clos Landry cultivates 4 different grape varieties: Vermentinu (white), Grenache (red), Sciaccarellu (red) and Nielluciu (red) allowing it to produce a vintage of 60,000 bottles each year. When they come out, the bottles bear the AOP Corse Calvi.

The wines

The Rouge d'été 2019 is a wine of the year that will delight wonderfully aperitif, barbecue and summer dishes. It is made from a blend of Sciaccarellu (80%) and Carignan (20%). The Sciaccarellu is fermented in liquid phase at medium temperature and thermoregulated while the Carignan is destemmed and then fermented in classic vinification. The wine is aged for 6 months on fine lees in stainless steel tanks. The summer red is essentially focused on fruit, freshness, greed and simplicity. Notes of crushed strawberries, raspberry, Morello cherry and some amylic touches characterize this red. A very greedy and easy to drink cuvée that is not made for ageing and that will perfectly accompany a butcher's piece, a meat in sauce or cheese.

The 2018 white Cuvée Léa is a wine with singular aromas of exotic fruits mingling with buttery and brioche notes. It is composed of 100% Vermentinu grapes. The selection is parcel by parcel, vinified and aged for 12 months in 600 liters oak barrels, after fermentation with indigenous yeasts. The cuvée Léa is the top of the range of the domain, combining freshness, complexity and finesse, it is a real wine for keeping. In the mouth, it is lively and fruity. Clos Landry recommends pairing it with fish, white meats in sauce or cheese.

Unusual experience

Marc and Cathy Paolini, moreover, embarked in 2018 on a peculiar experiment: to age wine 60 meters deep underwater in the Bay of Calvi. During this experiment, it is to evaluate the aging under the sea in conditions hypothetically favorable to the evolution of wine: in the absence of light, at a stable temperature of 14 degrees, 6 bar pressure, high hygrometry, movement of the seas, away from any ambient pollution.
Out of the 50 bottles from 4 different vintages placed in a secret cave, 15 will be pumped up every 1st July for a period of 3 years. They are then tasted and compared with the control bottles kept in the Clos Landry cellar.

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