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
The “Esprit de Terre” cuvée comes from the vineyards of Domaine Pero Longo, located in Sartène, southern Corsica, in a pristine environment of granite, maquis, and maritime influences. The estate is certified biodynamic, and the vineyard enjoys a dry Mediterranean climate, with steady winds and significant day–night temperature shifts—ideal for crafting red wines that are sun-kissed yet balanced..
Terroir
The vines thrive in sandy, granitic soils that are extremely well-drained, encouraging deep root systems. This demanding terroir yields wines with sharp minerality, fine tannins, and a naturally intense aromatic profile. It offers a clear, honest expression of Corsican grape varieties and the living soil they grow in.
In the vineyard
All vineyard work is manual, organic, and biodynamic: controlled natural grassing, light tilling, hand leaf-thinning, and treatments with herbal teas. The dominant varieties are Niellucciu and Sciaccarellu, sometimes with a touch of Grenache. Harvesting decisions are made to preserve the vitality, balance, and freshness of the fruit.
Harvest
Grapes are hand-harvested at optimal ripeness, with careful sorting in the vineyard. Harvest dates are tailored to each vintage, aiming for freshness and tension, while capturing mature fruit without overripeness. Grapes are handled delicately to preserve berry integrity.
Winemaking
Grapes are partially destemmed, and fermentation begins naturally after 10 to 15 days of gentle maceration with light punchdowns and pumpovers. Indigenous yeasts are used exclusively, and malolactic fermentation occurs naturally. No fining, no new oak, and no additives—this is minimalist, terroir-driven winemaking.
Ageing
The wine is aged for 8 to 10 months in stainless steel or concrete tanks, with no oak, in order to preserve fruit purity, aromatic clarity, and terroir transparency. Bottling is done without aggressive filtration.
Varietals
Sciacarello
Nielluccio
Specifications
Production volume : 15,000
Age of vines : 31 years old
Serving
Serve at 15–16°C (59–61°F), with 20–30 minutes of aeration. Enjoyable both in its youth and after a few years of cellaring.
Ageing potential
2 to 3 years
Tasting
Brilliant ruby-red robe with garnet highlights. The nose bursts with fresh red fruits (redcurrant, cherry), wild herbs, and a touch of white pepper. The palate is supple and vibrant, with light tannins, lively acidity, and a clean, slightly saline finish. A pure, honest, and digestible red, fully embodying its name: Esprit de Terre.
Food pairings
“Esprit de Terre” pairs effortlessly with simple, flavorful cuisine: grilled lamb, roasted summer vegetables, herb omelets, Corsican charcuterie, or a wood-fired Neapolitan pizza. It’s also delicious slightly chilled with a warm lentil and pancetta salad, a vegetarian burger, or roasted vegetable lasagna.