# Cuvée du Cardinal Rouge (2017)

- **Producer:** Domaine Comte Peraldi
- **Colour:** red
- **Type:** still
- **Grapes:** Sciaccarellu
- **Region:** Corsica, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €53
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** black cherry, red cherry, black plum, ripe fruit, cedar, chocolate, smoke, tobacco, earth, leather, forest floor

## About this wine

Domaine Comte Peraldi Cuvée Cardinal 2017 is a red wine from the AOC Ajaccio appellation in Corsica, France, made exclusively from the indigenous Sciaccarellu grape. The wine is named in memory of Monsignor Mario Felice Peraldi and is considered the estate's prestige cuvée. Domaine Comte Peraldi has a history dating back to the 16th century and was revitalized in 1965 by the Tyrel de Poix family, who are dedicated to producing high-quality wines from local grape varieties and restoring the image of the Ajaccio appellation. The estate is now run by the children of Guy de Poix. The Sciaccarellu grape is highlighted as the estate's signature varietal and a star of the Ajaccio appellation, known for its complexity and aging potential. The 2017 vintage is characterized by its balance, freshness, and minerality.

## Interesting facts

- Named in honor of an ancestor, Monsignor Mario Felice Peraldi.
- Sciaccarellu is considered the 'king grape' of Domaine Comte Peraldi.
- The estate has a history dating back to the 16th century.
- The vines used for this cuvée are approximately 50 years old.

## Food pairing

The wine's medium-full body and present tannins complement the richness of red meats and game by cleansing the palate. Its high acidity cuts through the fattiness of pork and duck, while the wine's inherent complexity can echo the savory notes of herbs and mushrooms.

## Wine making process

Grapes for the Cuvée Cardinal are received by belt conveyor and sorted on a table. Fermentation occurs in concrete vats at approximately 28°C, followed by a 15-day maceration with daily pumping-over. The wine is then aged for 18 months, with 12 months in French oak barrels, including some new oak. Viticulture practices are described as integrated or 'culture raisonnée,' utilizing semi-permanent grassing and avoiding chemical treatments unless essential for crop protection. Harvest is conducted manually.