/ʃimˈiʃa/
- Çimixâ
- Frate Pelato
- Genovese
- Raisin Génois
- Rossala Bianca
- SimixÃ
White
- In a tale of preservation and passion, the 1970s marked a critical juncture for Scimiscia’. It teetered on the brink of extinction until a culinary artisan named Marco Bacigalupo stepped in. Hailing from the town of Cicagna, Bacigalupo became the unlikely savior of this endangered grape variety. With unwavering dedication, he scoured the landscape, scouring for the scant remnants of Scimiscia’ vines. With painstaking effort, he gathered these precious specimens and nurtured them back to life in a single vineyard nestled near Cassottana.
- Interestingly, what many Corsicans know as the Genovese grape variety is, in truth, none other than Scimiscia’.
- Delving deeper into its intriguing story, it becomes apparent that Scimiscia’ may possess multiple distinct biotypes, adding layers of complexity to its genetic heritage.
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A fine Scimiscia’ wine dazzles the senses with its luminous straw-yellow hue, adorned with subtle hints of green, reminiscent of sunlit meadows. Enticing the palate, it offers an aromatic symphony of ripe pear, perhaps even a tantalizing whisper of banana, woven delicately together. Yet, beneath its fruity facade, lies a hidden gem—a delicate saline essence that adds a captivating depth to each sip. Brimming with refreshing acidity, this wine dances across the tongue, leaving behind a trail of creamy richness that sets it apart from its Ligurian counterparts, such as the delicate albarola.
Visual Flavour Profiles:
