portfolio ➜ origin ➜ France
Situated in the Ligurian Sea between southeastern France and Italy, 50 miles west of Tuscany and just seven miles north of Sardegna across the Strait of Bonifacio, Corsica (Corse in French) is amongst the largest of Mediterranean islands, as well as the most mountainous. Under French dominion since 1758, the island nonetheless reflects the influence of centuries of Tuscan, Pisan and later Genoan rule, especially in its toponymy, cuisine and culture. A traditional Corsican meal might consist of pane casau, brocciu, and figatellu: bread (often made with chestnut flour, which is recognized as an AOP), cheese (typically sheep’s milk) and charcuterie (for which the island is renowned). Just as its language and pastas would be familiar to Italians, so too would its traditional grape varieties: Muscat, Vermentinu, Niellucciu (Sangiovese), and Sciacarellu (Mammolo). Yet, as with all things of this rugged island, their identity and expression remain inimitably Corsican, like its famous quinquina apéritif, Cap Corse Mattei.
Mattei Cap Corse Blanc
A true Quinquina Blanc, and unique among aperitif wines. The profile of the Cap Corse Mattei BLANC aperitif wine is defined by its distinctly Corsican components. Its all-mistelle base is of Vermentinu and Muscat Petit Grains, lending a terrific minerality, acidity and floral tones. The local Cedrat (aka citron) adds unique citrus aroma and a silky texture. Since its creation in 1872 by Louis-Napoléon Mattei, Cap Corse Mattei is the oldest and best known aperitif of Corsica. Still today family owned, and all macerations, aging and bottling are done in house. Full details
Mattei Cap Corse Rouge
Among the most famous of French Quinquina, enjoyed for generations by visitors and residents of the Island of Corsica. It is composed of a variety of local and exotic spices, walnuts and cinchona bark on a base of Corsican Muscat and Vermentinu mistelles. The result is an aperitif of tremendous depth with a wonderfully dry finish. Traditionally served neat or on ice with tonic or soda. It mixes well with rye whiskey, apple brandy or brandy. Since its creation in 1872 by Louis-Napoléon Mattei, Cap Corse Mattei is the oldest and best known aperitif of Corsica. Still today family owned, and all macerations, aging and bottling are done in house. Full details