Corsica is a large island located under the southeast corner of France and it is actually closer to the northwestern coast of Italy than to France. Nevertheless it is part of France and for a long time its main contribution to international winemaking was bulk wine. Corsica is sunnier and drier than any part of mainland France and its vineyards tend to be small patches wedged into the island’s mountainous, rugged terrain. But in recent decades a new generation of Corsican producers has focused on improving the quality and reputation of the island’s wines, and the program has met with considerable success. The best wines are now exported and touted by prestigious distributors in the U.S. and throughout Europe. Corsica’s main appellations are Patrimonio, generally considered the best, Coteaux du Cap Norse, Calvi, Figari and Muscat du Cap Corse, which covers sweet white wines. Most Corsican wines are reds and rosés made of Carignan, Cinsault, Grenache, Nieulluccio (the local name for Sangiovese) and Sciacarello. The main white grape is Vermentino, typically blended with Ugni Blanc.