Domaine de Gioielli Coteaux du Cap Corse Blanc 2010

Vermentinu blend. Only native yeasts are used during fermentation. Fermented in cement and stainless steel cuves; in some vintages he blends in Codivarta. The saline wisp in the glass and the ever-so-slight iodine hint on the palate reminds one that the sea is always near at Gioielli.

Monsignor Doria, one of the Genovese who landed on Cap Corse in the 14th century, settled in a cove not far from the sea, creating an estate he called his "Gioielli" or his "Crown Jewel." A villa was built in the middle of the hills, forming a natural amphitheater so that the planted vines and olives can flourish. Several centuries later, with the Genovese long since expelled, the estate was abandoned and in ruins. Michel Angeli moved into Gioielli and reclaimed the land. With cuttings of Vermentinu, Codivarta, Niellucciu, and Aleatico from neighboring farmers, Patrimonio, and Elba Island, he replanted the slopes.