aop wine - clos capitoro

A few kilometres from the Gulf of Ajaccio, at the beginning of a small green road, the building is there, well set up on its five buildings; its old stones let the Virginia creeper run along its façade; its heavy doors with leaves, all made of solid chestnut, attest to the age of the residence, its red shutters, freshly repainted, give it a dapper look. It has existed since 1856, and several generations of Bianchettis have succeeded one another, with varying fortunes. Today managed by Jacques Bianchetti, the Clos Capitoro is one of the jewels of the island's wine industry.
It covers 50 hectares and is made up of 3 plots: Punta di Cuccu, 15 hectares, Paviglia, 20 hectares, and Capitoro, 15 hectares: its slopes are made of granitic arena, its soil is clay and silica, and the grape varieties are sciaccarello, grenache and niellucciu for the production of red wines and vermentino for the white wines.
Traditional cultivation is practised, ploughing, dethatching, hand picking; no weedkillers but systemic fungicides and Bordeaux mixture. The harvest, carried out solely by hand, has always been of the utmost importance at Clos Capitoro.
In addition to the Ajaccio PDO wines, Clos Capitoro produces natural sweet wines, a white wine according to the Champagne method and brandies. The production of Clos Capitoro is closely followed and praised by the professional wine world.