Corsica has been making wines for centuries but not much of their production finds its way to America. In 1945, Roger Maestracci luckily happened upon an old olive oil mill complete with massive concrete structures that maintained a constantly cool, temperature controlled production facility. With the highly variable climate in Corsica (hot days, cool nights) the concrete proved to be perfect for winemaking. The winery is now run by Roger's son in law who has continued the tradition of crafting terroir driven wines of distinct quality. The wine has a fascinating smoky note, with a round feel in the mouth and a very tasty herb character.