Although it is better known for the production of red wines, Corsican Ajaccio wine region also produces white wines that are primarily based on Vermentino and Ugni Blanc. These light wines are characterized by floral and citrus aromas, as well as well-balanced acidity.

They are best paired with fish and seafood stews.

This legendary Corsican apéritif has a history dating back to 1872 when it was developed by Louis-Napoléon Mattei who—to fight against the epidemic malaria—thought of mixing the local muscatel wine with quinquina or cinchona, a medicinal plant known for its anti-malarial properties.

Apart from the two main ingredients, Cap Corse is flavored with oranges and other aromatic plants, while maturing in oak barrels contributes to its unmatched bittersweet flavor which improves with age. It is best enjoyed on the rocks with a slice of orange.

Biancu Gentile is a white grape variety native to the island of Corsica. It is an ancient variety that had almost disappeared but has been revived in recent years due to its potential to produce high-quality wines with unique characteristics. This resurgence is part of a broader trend in Corsica to preserve and celebrate indigenous grape varieties.

Biancu Gentile wines are known for their full-bodied and rich texture. The flavor profile often includes notes of stone fruits such as apricot and peach, along with citrus, pear, and sometimes floral aromas like honeysuckle or jasmine. The wines can also exhibit a good balance of acidity, which adds freshness and vibrancy, making them both complex and refreshing. 

Nielluccio is a red wine grape variety that is most closely associated with the island of Corsica, where it is widely cultivated. It is believed to be genetically identical to Sangiovese, the famous grape of Tuscany in Italy, although it exhibits distinct characteristics influenced by the unique terroir of Corsica.

Nielluccio is known for producing robust and flavorful wines with a distinct Corsican identity. The wines made from Nielluccio typically have medium to high acidity, moderate tannins, and a complex flavor profile. Common tasting notes include red and black fruits such as cherry, raspberry, and plum, as well as earthy undertones, herbal notes, and sometimes a hint of spice. 

Mammolo is a red grape variety from central Italy. It is mainly cultivated in Tuscany, but it is also an important variety on the French island of Corsica, where it is known as Sciaccarello. The grape was most likely brought from Tuscany to Corsica.

Mammolo can be used in varietals and blends. As a varietal, it results in light, approachable, and aromatic red wines. Apart from dry red wines, it is also suitable for rosé styles. Although Mammolo-based wines are not overly complex, they have excellent aromatic qualities. 

The original version of Mariani fortified wine was based on red Bordeaux wine that was sweetened, fortified with brandy, and spiked with coca leaf extract (around 6 mg of cocaine per oz). It was invented by a Corsican chemist Angelo Mariani in the 1860s.

The drink was well promoted, primarily as a health tonic, and it was heavily praised by several prominent figures, including Thomas Edison, Ulysses S. Grant, and Pope Leo XIII. Despite its popularity, the drink did not survive the prohibition and the ensuing legislation against cocaine, and the production came to a definite stop after Mariani’s death in 1914. 

Red Ajaccio wines are produced in the namesake Corsican wine-growing region. They are predominantly made from Sciaccarello grapes, which must represent a minimum of 40%, with different percentages of Niellucciu, Barbarossa, Grenache, Cinsault and Carignan varieties.

Red Ajaccio wines are typically light in color, with intense aromas of violets, spices, tobacco, and red fruits. They are harmonious, high in tannins, and are typically aged from four to six years. Lamb, grilled meat, charcuterie, and cheese can all work well with red Ajaccio.