Domaine Zuria
Bonifacio · Corsica · organic, with biodynamic practices
Since phylloxera at the end of the nineteenth century the Bonifacio vineyard lay all but abandoned. From 2010 the Zuria family brought it back to life.
A vineyard reinvented
The Zuria family started the estate in 2010 with one clear aim: to make wine in Bonifacio again, at the southern tip of Corsica. In 2021 the estate opened its own cellar at the edge of town.
Zuria works around ten hectares today, spread over several plots: Stintinu, Musella, Spinella and Santa Giulia. The estate farms organically and has been adding biodynamic practices since 2020.
Clay and limestone — unusual for the area
The soils are clay-limestone, which is unusual in this corner of the island; part of the plots sit on granite. Those two subsoils explain the difference between the cuvées.
The main varieties are Sciaccarellu in red and Vermentinu in white, completed by indigenous Corsican varieties such as Genovese, Biancu Gentile and Morescone.
Aria comes from granitic plots and is fresh and expressive. Stintinu is 100% Sciaccarellu. Crocci is 100% Vermentinu from limestone soil, aged in large wooden casks. Spinella is a blend of Sciaccarellu, Minustellu, Carcaghjolu Neru and Niellucciu.
The estate at a glance
| Location | Bonifacio (Corse-du-Sud) |
| Founded | 2010 |
| Vineyard | ± 10 ha, spread over Stintinu, Musella, Spinella and Santa Giulia |
| Soil | clay and limestone, partly granite |
| Approach | organic; biodynamic practices since 2020 |
| Red varieties | Sciaccarellu, Minustellu, Carcaghjolu Neru, Niellucciu, Morescone |
| White varieties | Vermentinu, Genovese, Biancu Gentile |
| Cuvées | Aria, Crocci, Spinella, Stintinu |
