Corsica Calvi, a Village Denomination in the Heart of Balagne

Corsica Calvi is one of five geographical denominations attached to the Vin de Corse AOC, alongside Sartène, Figari, Porto-Vecchio and Coteaux du Cap Corse. Corsica Calvi sits alongside the island's three stand-alone AOCs: Patrimonio, Ajaccio and Muscat du Cap Corse. It has been recognised since 1976 and showcases the wines of Balagne, a historic region in the north-west of Haute-Corse.

Located between the Gulf of Calvi and that of Île Rousse, the vineyard covers around 276 hectares across twelve communes, planted on hillsides and amphitheatres facing the Mediterranean. Balagne wines were already known to the Romans and were further refined in the Middle Ages by Benedictine monks.

At Infinivin, the standout local names have been selected, led by Clos Culombu and Domaine d'Alzipratu.

Balagne: An Amphitheatre Between Sea and Mountain

Balagne opens like an amphitheatre onto the Mediterranean, backed by Corsica's highest peaks. The vineyard unfolds between sea level and around 400 metres in altitude, on granite and schist soils, complemented by clay and silty areas. The climate is dry Mediterranean, with strong sunshine, tempered by sea breezes and constant ventilation. This amphitheatre open to the sea lets Calvi wines combine the freshness brought by sea breezes with the ripeness grapes gain under strong sunshine.

Vermentinu, Niellucciu and Sciaccarellu

Corsica Calvi whites must contain at least 75% Vermentinu (Corsican Malvoisie), a grape that produces dry, floral wines with aromas of white flowers and citrus. Reds and rosés must include at least 50% of a blend of Grenache, Niellucciu and Sciaccarellu. Niellucciu brings structure and black fruit notes, Sciaccarellu adds finesse and spice, and Grenache contributes roundness and warmth. Other grapes round out the blends, including Barbarossa, Carignan, Cinsault, Mourvèdre and Syrah.

Elegant Reds, Pale Rosés and Floral Whites

The appellation produces red, white and rosé wine. The reds are round and elegant, carried by black fruit and maquis herbs. The rosés are particularly known for the paleness of their colour, are best drunk young and play on freshness. The whites, highly aromatic, showcase Vermentinu's citrus and white flower notes.

The Corsica Calvi Wine Selection

The cellar highlights two leading names of the appellation. Clos Culombu, based in Lumio, is the largest estate in the area, with more than 60 hectares. It's run by the Suzzoni family, farmed organically. Domaine d'Alzipratu, established in Zilia since 1968, has been passed down through generations. It takes its name from a nearby former convent and produces, across three communes in Balagne (Zilia, Calenzana, Moncale), a full range built around the Fiumeseccu, Pumonte and Cismonte cuvées.

Food Pairings

Corsica Calvi red pairs with Corsican charcuterie, grilled lamb and aged cheeses. The white suits grilled fish, seafood and summer salads. The rosé works well as an aperitif, with grilled dishes and summer Mediterranean cuisine.