Corsican red wines, like all red wines, are obtained from black or dark-skinned grape varieties, after the fermentation of their must while retaining the seeds, the skin and often the stalk.

The duration of this fermentation depends on the type of wine desired, the specificities of the harvest and the winemaking techniques specific to each terroir.

Depending on the variations in the vatting, light reds or reds for laying down can be obtained.

The color of these wines tends to vary with age. They are rather purplish and intense when young, brick red when ripe, and brown when older.

From the intense Minustellu to the noble Sciacarellu and the lively Niellucciu, these Corsican varieties offer unique characteristics. This is what differentiates them from other types of wine.

Red wines are made from black grapes and have a red tint.

Most grapes have colorless juice. So to make red wine, the grape skins that contain the grape pigment must remain intact with the juice for all or part of the fermentation process.

The tannins found in the grape skins are transferred into the wine when the skins come into contact with the juice.

Aside from the color difference, the main difference between red wines and other wines is the tannins.

These produce a dry, tingling sensation in the mouth and back of the throat. This is called astringency. Tannins also help preserve the wine, allowing most (but not all) red wines to age longer than whites.

Other things that set reds apart include: their higher alcohol content, larger body, different flavor profiles, and greater complexity.