Muriel Giudicelli grew up visiting family on the island of Corsica and in the mid-1990s finally decided to stay put in a subregion of the Patrimonio appellation called Campo Gallo, where she has since been making biodynamic wines with a deft, gentle touch. Her blanc, made from 100% Vermentinu, is one of the headiest Corsican wines out there. It’s beautifully ethereal, with pillowy fruit that tastes so sublime it would be limiting to attempt a description, although quince and verbena jump to mind. There’s tension, minerality and salt for days, with an acidity that pops in the finish.
