80% Niellucciu (aka Sangiovese), 15% Syrah, & 5% Sciaccarellu

From the importer (Kermit Lynch):

Thanks to a long tradition of curing and smoking upheld by small-scale artisans in the mountains, plus a unique breed of pigs known as porcu nustrale, Corsican charcuterie is among the most delicious you’ll taste anywhere. The animals feed primarily off chestnuts and acorns found in the undergrowth of Corsica’s forests, yielding salumi of a mouthwatering salty, smoky complexity with mind-blowing depth of rich, buttery flavor. This fragrant red from the island’s south echoes the earthy, meaty complexity found in chewy cuts of coppa, lonzu, prisuttu, or figatellu that inevitably surface toward the end of a tasting at Clos Canarelli. It also takes well to anything off the grill.