Raphaël Pierre-Bianchetti: The soul of wine in Cauro
Sylvie, Product Manager and avid traveler, imagines our tours as she travels, with the eye of an enthusiast who knows the terrain and knows how to reveal the most beautiful experiences.
Raphaël Pierre-Bianchetti: L' anima di u vinu in Cavru
Sommelier and founder of AUTOUR DU 20, Raphaël Pierre-Bianchetti's approach to wine is as sensitive as it is educational. From his formative years in Rome to his Master Sommelier title, this Corsican terroir enthusiast now devotes his expertise to passing on his knowledge. Between tasting workshops and meetings with winemakers, he tirelessly explores the invisible link between wine, territory and emotion.
For Raphaël, the sommelier's role goes beyond mere technique: it's above all a job for the heart. " My role is to make the customer happy," he confides. His secret? To create a perfect alchemy between the plate and the glass, a harmony capable of transporting the taster. And this quest for pleasure doesn't stop with wine: even for those who don't drink alcohol, he's committed to imagining equally vibrant pairings.
If you'd like to discover his world in Cauro, forget the lectures. Raphaël invites you to a fun immersion: theWine Escape Game.
Like us, you'll drink in his words... and perhaps, in turn, discover that wine is first and foremost an encounter.
1. Inheritance & transmission
- was the first memory that made you realize that wine would be part of your life? Originally from Tours on my father's side and Corsica on his mother's, I grew up in the vineyards of the family estate. Then I went off to Corte to study, but every summer I came back to work on the Clos Capitoru estate. It's this atmosphere and this family heritage that have shaped my path.
- Why did you choose to pass on your knowledge with L'École du 20? A sommelier since 2000, I decided to return to Corsica in 2003 with the desire to build a personal project. For me, sharing and passing on knowledge are deeply rooted values that are both noble and gratifying. Through L'École du 20, I accompany young people - from Corsica and the mainland - on a 14-month sandwich course to become a sommelier. My aim is to give them the keys to the trade, with a different, more concrete and innovative teaching approach than the traditional school.
2. The emotion of wine
- You often refer to wine as a form of expression akin to music. Please explain! For me, wine and music share a common language: that of emotion. We often use the same words to describe these two worlds. We speak of the liveliness of a piece as we do of a wine, the harmony of a structure or the precision of a chord. Whether it's a musical note or a raspberry note, the process is the same: we seek balance and resonance. It's this artistic dimension that fascinates me.
- Is there a bottle that has marked your life to the point of changing the way you look at wine? Absolutely. It was a moment of grace with a Château Haut-Brion 2006, a Bordeaux Grand Cru. When it crossed my path, it was around fifteen years old, the age of full maturity. I remember endless emotion. To give you an idea of its depth, the olfactory phase alone lasted six or seven minutes, even before I took the wine into my mouth. The bouquet was incredibly complex and persistent.
3. Tasting
- What's your favorite wine? It depends on the moment and with whom! - In winter, by the fireside in good company, just two people, a deep, well-orchestrated, smooth and opulent Muscat du Cap Corse. Our Muscats are unique, timeless wines. - A fresh, digestible, floral rosé with citrus notes and pep, in the shade under an oak tree in summer with family and friends.
4. Land & identity
- What makes a Corsican wine different? More than comparisons, it's its identity that sets it apart. For several decades now, Corsican vineyards have been focusing on quality, driven by their grape varieties and terroirs. Its richness is based on great geological diversity, which gives rise to wines of character: whites that are sometimes light or more structured, delicate and aromatic rosés, and reds that are both elegant and assertive. A complete palette to suit all tastes.
- How is Corsica's terroir adapting to the challenges of climate change? In the past, we had 30,000 hectares of vines, compared with around 6,000 today. But this concentration enabled us to refocus on our identity. Today, in the face of climate change, we have a major asset: our genetic heritage. We are rediscovering some thirty ancient grape varieties that are naturally adapted to the heat. These include Sciaccarellu, a cousin of which can be found in Tuscany, Niellucciu and Vermentinu.
5 Terres Expériences & regards d'aujourd'hui
- If our readers would like to meet you in Cauro, which workshop would you recommend? To discover my world in Cauro, I'd definitely recommend our **Escape Game**. The challenge? Less than an hour to solve riddles and identify mystery samples to finally gain access to the "deserved bottle". An innovative and fun way to learn about oenology. We also like to organize tailor-made events (Team Building, EVJF, EVG) in our tasting room or outdoor areas.
- What are the challenges facing the wine industry today? The wine industry is going through a phase of fragility linked to changing behaviors. Consumption is declining, driven by a growing awareness of health issues, alcohol-related risks and new societal expectations. Against this backdrop, producers have to adapt to a changing demand that is more selective and occasional.
- What's the best way to discover wine in Corsica? Restaurants, wine shops and wine bars offer a first approach, but the most authentic experience is to meet the winemakers: the island boasts some 150 independent estates, many of which welcome visitors for tastings in the heart of the terroir