Founded in 1973 by Paul Suzzoni, this vineyard covers 39 hectares on the estate. Since 1986, Etienne Suzzoni, Paul’s brother, has been at the helm of the enterprise. Le Clos Culombu is situated between the Gulf of Calvi and the Montegrossu mountains, whose peaks reach 2000 metres. Situated only 2 kilometres from the sea and 8 kilometres from the mountain peaks, the vineyard enjoys a very particular micro-climate. The soil is worked in the traditional manner and minimal weed killer and chemicals are used. The yields are kept low to maintain quality. The are currently in the process of converting to biodynamic practices. The convictions of the team at Clos Culombu are clear: "Our philosophy is so simple, it's about staying humble but always doing your best."
The grapes undergo 6 - 8 hours of maceration in the press. Fermentation happens in stainless steel tanks at a controlled temperature of between 12 and 17 ° C. The wine is then allowed to mature on its lees for 5 months in stainless steel tanks.
This wine is made using 100% Vermentino.
The colour is almost clear with green highlights. it is expressive on the nose with aromas of grapefruit, tomato leaf and white peach. On the palate there is a very slight minerality which balances well with the fruit flavours.
This wine is certified as organic by ECOCERT and they are currently undergoing the process of becoming certified as biodynamic.