Sciaccarello

Sciaccarello originated in Tuscany, where it is known as Mammolo, and was brought to Corsica from the Italian mainland. It was widely planted across the island during the 18th and 19th centuries before the phylloxera epidemic of the 1880s devastated the vineyards. A further decline followed in the mid-20th century, but a revival began in the 1980s when AOC regulations began actively promoting indigenous Corsican varieties. The establishment of the Ajaccio AOC in 1983, which mandates a minimum of 40% Sciaccarello in red wines, was central to securing the grape's future on the island.

• Genetically identical to Mammolo, a traditional Tuscan red grape variety
• Devastated by phylloxera in the 1880s, with further decline in the mid-20th century
• Revival driven by AOC regulations from the 1980s onward
• Believed to be a parent variety of Pollera Nera, a Ligurian-Tuscan grape

Sciaccarello performs best on the granite soils of southwest Corsica, particularly in the vineyards around Ajaccio. The Mediterranean climate, hot and dry with coastal cooling influences, suits the variety's mid-season ripening cycle. Harvesting typically takes place from late September into early October. The steep and rugged terrain of Corsica's southwest necessitates hand harvesting throughout the appellation.

• Thrives on granite soils, with schist and limestone also present across the island
• Hot, dry Mediterranean climate tempered by coastal breezes
• Hand-harvested due to steep and rugged Corsican terrain
• Berries shrivel rapidly if overripe, requiring careful harvest timing

Sciaccarello produces light-bodied red and rosé wines with soft tannins, high aromatics, and distinctive peppery and herbal character. Potential alcohol levels sit between 12% and 13%, balanced by good natural acidity. In blends, the variety contributes aromatic complexity while softening tannins and acidity. Its most common blending partner is Nielluccio, the Corsican name for Sangiovese. The thin skins that give the wines their delicate structure also make the grapes susceptible to oxidation after harvest, demanding prompt and careful handling in the cellar.

• Light-bodied with soft tannins, herbal and peppery aromatics
• Potential alcohol of 12-13% with naturally good acidity
• Frequently blended with Nielluccio to add aromatic lift and soften structure
• Resistant to many vine diseases, making it relatively straightforward to cultivate

Sciaccarello is officially listed on the French Catalogue of Vine Varieties (A list), confirming its status as an approved variety for wine production. It is the principal red grape for both the Ajaccio AOC and Sartène AOC. The Ajaccio AOC, established in 1983, requires that red wines contain a minimum of 40% Sciaccarello. Yield limits are set at 50 hl/ha at the regional level and 45 hl/ha within the Ajaccio AOC.

• Listed on the French Catalogue of Vine Varieties, A list
• Ajaccio AOC established 1983, requiring minimum 40% Sciaccarello in reds
• Yield capped at 50 hl/ha regionally, 45 hl/ha in Ajaccio AOC
• Principal red variety in both Ajaccio and Sartène appellations