Presentation
The Pero Longo Estate is a vineyard located in the southern Corsica, near Sartène, between Propriano and Bonifacio. It is easily accessible, about 25 minutes from Figari airport and 45 minutes from Porto-Vecchio. The Pero Longo Estate has around 32 hectares of vineyards. These vineyards are cultivated using biodynamic methods, reflecting the estate's commitment to sustainable and environmentally friendly agricultural practices. In addition to wine production, Pero Longo also offers charming accommodations and a restaurant serving local cuisine with fresh garden and farm products. The estate provides a unique experience, combining the natural beauty of the region with activities such as hiking and exploring the surrounding beaches, including Roccapina Beach. It is an
Location
Domaine Pero Longo is located in Sartène, in southern Corsica, just a few kilometers from the iconic Lion de Roccapina rock formation, which lends its name to this cuvée. The vineyard benefits from a hot, dry Mediterranean climate, moderated by the nearby Valinco Gulf and altitude-related thermal shifts, enabling slow, even ripening, deal conditions for crafting powerful yet balanced red wines.
Terroir
The vines for this cuvée are planted on poor, sandy granite soils with excellent drainage. These demanding conditions naturally limit vine vigor, favoring concentration, elegance, and aromatic clarity. The terroir imparts a unique combination of freshness, fine tannins, mineral tension, and flavor intensity—particularly well suited to native Corsican grapes like Niellucciu and Sciaccarellu, sometimes complemented by a touch of Grenache.
In the vineyard
Viticulture is certified organic and biodynamic, with all vineyard work done by hand and in accordance with the lunar calendar. Natural grass cover is maintained, and low yields are pursued to favor quality over quantity. Each grape variety is harvested at optimal ripeness to ensure a perfect balance of fruit, structure, and freshness.
Harvest
Grapes are hand-harvested in small crates, with careful sorting in the vineyard. Depending on the vintage, the fruit is partially destemmed and gently transferred to the vats. Each variety is vinified separately to preserve its unique character before blending.
Winemaking
Grapes are hand-harvested in small crates, with careful sorting in the vineyard. Depending on the vintage, the fruit is partially destemmed and gently transferred to the vats. Each variety is vinified separately to preserve its unique character before blending.
Ageing
Aged for 12 to 14 months in large old oak foudres or demi-muids, or concrete tanks, depending on the vintage. No new oak is used, allowing the terroir to shine through. Bottling is done without fining or heavy filtration, often timed with the lunar cycle.
Varietal
Nielluccio : 100%
Specifications
Production volume : 15,000
Age of vines : 31 years old
Serving
Serve at 16–17°C (61–63°F), with an hour of decanting for younger vintages. Can also be slightly chilled in summer. A wine suited to rich dishes, red meats, and Mediterranean cuisine.
Ageing potential
3 to 5 years
Tasting
Deep ruby color with violet hues. The nose is bold and Mediterranean, with aromas of stewed black fruits, myrtle, bay leaf, black pepper, and dry herbs. The palate is broad and structured, with mature, velvety tannins and a long, saline finish, showing notes of graphite and wild herbs. A noble, powerful, and authentic red, deeply tied to its Corsican origin.
Food pairings
“Lion de Roccapina” red is a superb match for slow-cooked lamb shoulder, wild boar stew, or beef daube Provençale. It also pairs beautifully with spiced North African dishes, grilled vegetable couscous, or wood-fired Neapolitan pizza. For cheese, choose aged Corsican ewe’s milk tomme, Langres, or other washed-rind cheeses with character.
