A trio of grapes, including Nielluccio, a Corsican native that is thought to be a strain of Sangiovese. As that might suggest, this wine is a little deeper, more structured than the other reds. The grapes are all destemmed and vinified together. There are dusty baked spices on the nose and in the mouth the wine has a tarry, sappy quality. As usual, there is still a very lifted, lilting perfume that hovers over the top of it all. The mouth-coating tannins make this wine a friend of food - put it on the table with some lamb from the grill.
Patrick started making wine in 2004 with 1.5 hectares of vines which has now increased to around 5 hectares. The soil in Patrick's vineyards is heavily basaltic thanks to the chain of extinct volcanoes, the Puy de Dôme at its heart, which form the backbone of the region. Patrick's vineyards are mainly planted with old Gamay d'Auvergne (a smaller berried, thicker skinned variety than its Beaujolais cousin), a little Chardonnay and some Pinot Noir. We also recommend taking a look at his Sous le Végétal wines, an altogether more Greek collaboration with Jason Ligas.