The Clos Culombu Storia di I Sgio is an assemblage of  Niellucciu, Corsica’s most common red varietal (which many believe to be Sangiovese from Tuscany), along with the extremely obscure, indigenous varietals of Minustellu, Aleaticu, Sciaccarellu, Niellucciu, Carcaghjolu Neru, and Murescone. Grapes are hand-harvested, undergo semi-carbonic maceration, and are co-fermented in clay containers before an unfined and unfiltered bottling process. This is a firm, medium plus bodied red with dry, grippy tannins, and surprisingly tart acidity resulting in a very precise, chiseled, penetrating red. Try it with Corsican boar stew, or lamb.