Updated

Clémentine de Corse — AI-generated illustration AI-generated illustration

PGI — Label Rouge — Corsica

Clémentine de Corse

A green leaf attached to the stalk — that is all it takes to recognise the only French clementine. Untreated, picked when ripe, matured beneath the Mediterranean sun between sea and mountains.

Fruit from Corsica, PGI (IGP) since 2007.

Discover

At a glance

History & Origins

Clémentine de Corse — AI-generated illustration AI-generated illustration

From Algerian orange groves to the eastern plain

The history of the clementine begins not in Corsica, but in Algeria, at the end of the 19th century. It was Brother Clément, head of an orphanage in Misserghin near Oran, who discovered a spontaneous hybridisation between a mandarin flower and orange pollen. This small seedless citrus fruit took its name in his honour. The clementine was born Algerian.

In 1925, a pioneer named Don Philippe Semidei introduced it to Corsica for the first time, at Figaretto in the eastern plain. For several decades, production remained modest — a botanical curiosity rather than large-scale agricultural cultivation.

From curiosity orchards to organised cultivation

The turning point came in the 1950s and 1960s. The San Giuliano agronomic research station, founded in 1959, played a decisive role: INRAE researchers developed a variety perfectly suited to the Corsican terroir — a juicy, fleshy, slightly tangy fruit. Its expansion was rapid: Corsica became the only French producer of clementines — a position it has never lost.

Clémentine de Corse — AI-generated illustration AI-generated illustration

A terroir between sea and mountains

The eastern Corsican plain is a singular terroir, backed by the mountains of the island's centre. Production is mainly concentrated from Bastia to Porto-Vecchio, generally between 2 and 300 metres above sea level. The maritime influence and the proximity of the mountains give the area a distinctive climate — temperate temperatures, with higher rainfall and humidity than other Mediterranean growing regions — contributing to the fruit's colouring and distinctive flavour.

Today, the INRAE station at San Giuliano preserves one of the richest citrus collections in the world: more than 1,100 citrus species and varieties, including 70 varieties of clementine tree — a living genetic repository of international renown.

From its heyday to revival through quality

At its peak, the sector covered around 3,000 hectares and exported widely, as far as Italy. Then the 1980s and 1990s brought a sharp decline: devaluations of the lira and peseta, Spain's accession to the Common Market, the removal of certain import compensations, and weather hazards — surface area plunged to around 1,000 hectares by the late 1990s. In 1999, Corsican citrus growers organised around APRODEC, with two goals: to showcase the specific qualities of Clémentine de Corse and to secure PGI (IGP) status through demanding specifications. PGI recognition in 2007 followed by Label Rouge in 2014 endorsed this quality-driven strategy. Since then, the industry has recovered: today, nearly 200 producers cultivate more than 1,700 hectares of clementine trees.

Product characteristics

Varieties

The strength of the Corsican industry lies in its varietal diversity, which staggers the harvest from October to January.

Variety Harvest Characteristics
Caffin Early First variety of the season
Commune SRA / Fine de Corse Mid-season Main variety, thin skin, very juicy, Label Rouge
Oraval Mid-season Secondary variety, alongside Commune SRA
Nules Late Extends the season until late January

The flagship variety is "Fine de Corse" (or Commune SRA). Its skin is remarkably thin — hence its name — making it very easy to peel and giving it that slightly pearlescent sheen recognisable on the shelves. Completely seedless, with very juicy pulp (juice content ≥ 42%), a delicate and fragrant aroma, and a perfectly balanced sweet-tart flavour. This variety is the only one to hold the Label Rouge, in its most uniform sizes (2, 3, 4 and Extra category).

Sensory profile

Appearance

Bright orange to reddish-orange, smooth thin skin, may show up to 1/5 of green surface area (a sign of natural ripeness); 1 to 2 green leaves attached to the stalk — mandatory signature

Aroma

Fresh, fragrant, notes of orange blossom and bright, slightly tangy zest

Flavour

Balanced sweet-tart taste, long aromatic persistence, lightly floral

Texture

Very juicy pulp, well-formed segments, easy to separate

Seeds

None

How it is made

01

Pruning

carried out between January and June, it promotes yield consistency and fruit quality.

02

Fertilisation

leaf and soil analyses to adjust doses, as a young clementine tree only yields its first fruit between 7 and 10 years af… Read more
leaf and soil analyses to adjust doses, as a young clementine tree only yields its first fruit between 7 and 10 years after planting.
03

Irrigation

controlled management based on soil water reserves, the plant stage, and crop water consumption.

04

Harvesting

exclusively by hand, carried out orchard block by orchard block in multiple passes for better fruit selection.

05

Packaging

approved, allowing PGI clementines to be visually distinguished when placed on display.

06

Dispatch

storage time between harvest and dispatch limited to six days to guarantee product freshness.

The two signatures: leaves and zero treatment

The requirement to market Clémentine de Corse with at least one leaf attached to the stalk is no marketing gimmick: it is a requirement laid down in the PGI specifications. The leaf is a direct biological indicator: green and supple, it indicates that the fruit was recently picked. For Label Rouge, the specifications also require that at least 60% of the fruit in a batch must retain at least one attached leaf.

Whereas Spanish clementines, the standard comparison product chosen by the specifications, allow the use of post-harvest phytosanitary treatments, Clémentine de Corse — both PGI and Label Rouge — undergoes no post-harvest phytosanitary treatment. The fruit you hold in your hand is exactly as it left the tree — with all the aromatic complexity of its intact zest. A fundamental difference for anyone cooking with the zest (sorbets, cakes, marmalade), and a guarantee of utter naturalness.

Tasting & pairings

Clémentine de Corse — AI-generated illustration AI-generated illustration

Clémentine de Corse is best enjoyed plain, in the palm of your hand, warm and fragrant. Peeling it is a pleasure in itself — the thin skin comes away in a single motion, and the segments part effortlessly. It is the fruit of the Mediterranean winter, the one placed on the Christmas tree and eaten while watching the snow fall.

In cooking, it excels in jams and marmalades (its natural acidity removes the need for any added pectin), candied fruits, soft sponge cakes, and dark chocolate fondants. On the savoury side, its juice and zest elevate a sauce for duck, a Mediterranean-style fish, or a vinaigrette for chicory and walnut salad. With Corsican brocciu and maquis honey, it creates an island dessert of utter simplicity.

Labels & certifications

PGI (IGP)

Since: 2007

Area covered: Communes of Haute-Corse (2B) and Corse-du-Sud (2A) forming the eastern plain

Key requirements: 1–2 leaves mandatory, zero post-harvest chemical treatment, juice ≥42%, seedless, natural ripeness and colouring on the tree

Label Rouge

Since: 2014

Area covered: Communes of Haute-Corse (2B) and Corse-du-Sud (2A) forming the eastern plain

Key requirements: "Commune"/Fine de Corse variety only, juice ≥44%, ≥60% of fruit with at least one leaf attached, sizes 2/3/4 Extra category, zero post-harvest phytosanitary treatment

The people of the terroir

Guarantor body — the producers' association, syndicate or trade body that upholds the appellation Guarantor · Producer Aléria

OPAC — Organisation des Producteurs d'Agrumes Corse

Association

Guarantor body — the producers' association, syndicate or trade body that upholds the appellation Guarantor Vescovato

APRODEC — Association pour la Promotion et la Défense de la Clémentine de Corse

Association

Part of the production is certified organic Producer · Organic range Aléria

Domaines de la Taste

Family-run

Producer Antisanti

JMP Clémentines — Jean-Mistral Philippe & Fils

EARL

Part of the production is certified organic Producer · Organic range Penta-di-Casinca

Agrucorse — Productions Pratali

Cooperative

Producer Lucciana

CANC — Coopérative Agricole du Nord de la Corse

Cooperative

Part of the production is certified organic Producer · Organic range Moissac

Boyer Melon Quercy

Packing station

+

Would you like to appear in this list?

Get listed and reach more lovers of regional produce.

Request a listing
Guarantor body — the producers' association, syndicate or trade body that upholds the appellation Guarantor · Producer Aléria

OPAC — Organisation des Producteurs d'Agrumes Corse

Association

OPAC presents itself as an association of Corsican citrus growers, based in Aléria, founded in 1998 by 4 growers and now bringing together more than 50 producers (52 according to the website). Its members cultivate clementines, pomelos, limes and kumquats on the island's eastern plain, from Vescovato to Solenzara.

The organisation reports 8 packaging sites and a punnet-packing workshop, as well as a logistics platform in Saint-Andiol, in the PACA region.

Other products

AddressRoute de Bastia, 20270 Aléria, France
Phone04 95 56 63 43
Emailcontact@opac-corse.com
Websiteopac-corse.com
Call Directions
Guarantor body — the producers' association, syndicate or trade body that upholds the appellation Guarantor Vescovato

APRODEC — Association pour la Promotion et la Défense de la Clémentine de Corse

Association

APRODEC — Association pour la Promotion et la Défense de la Clémentine de Corse — is the defence and management organisation (ODG) for the Clémentine de Corse PGI (IGP), the only clementine produced in France. Founded in 1999 by Corsican citrus growers, at a time when the sector comprised only a thousand hectares following the downturn of the 1980s and 1990s, the association set itself two objectives: to promote the fruit's specific qualities and to obtain a Protected Geographical Indication, secured in 2007 thanks to demanding specifications. It guarantees compliance with these specifications and the traceability of the fruit from the orchard through to the retail shelf. Its headquarters are located at the Casa di l'Agricultura Corsa, in Vescovato, Haute-Corse.

Beyond the clementine, APRODEC oversees, via its dedicated section, the Pomelo de Corse PGI obtained in 2014, and submitted the application for recognition of the Kiwi de Corse PGI, registered at European level in 2020. It is chaired by Jean-Paul Mancel.

Other products

AddressCasa di l'Agricultura Corsa, Route du Stade, 20215 Vescovato
Phone06 85 86 28 92
Emailaprodec@wanadoo.fr
Call Directions
Part of the production is certified organic Producer Aléria

Domaines de la Taste

Family-run

Domaines de la Taste describes itself as a family farm in the eastern plain of Pianiccia, between sea and mountains, farmed for over 60 years across 110 hectares. In 1964, on what was then only maquis, Yves and Geneviève de la Taste planted vines and the first plots of clementines; their son Bertrand joined the property in 1984 and expanded it by 30 hectares. Today, the farm is run by three brothers, Loïc, Anthony and Yoann, who describe themselves as descending from this family of Corsican farmers.

The estate states that it committed in 2015 to converting to 100% organic production, highlighted as a core pillar of its practices (quality, ecology, traceability). It sells PGI (IGP) clementines, pomelos, passion fruits, avocados, oranges and lemons, available directly with delivery throughout France, along with tree sponsorship schemes and subscription options.

Other products

AddressPianiccia, 20270 Tallone, France
Phone+33 4 95 56 37 69
Websitedomainesdelataste.com
FacebookFacebook page
Instagram@les_domaines_de_la_taste
Euro-leaf, the EU organic farming logo Part of the production is certified organic, since 2016.
Call Directions
Producer Antisanti

JMP Clémentines — Jean-Mistral Philippe & Fils

EARL

The JMP family farm describes itself as a producer and shipper of Clémentine de Corse for 60 years across three generations, at an altitude of 200 metres on the plain of the village of Antisanti. It exclusively cultivates and markets its own harvest, which benefits from the PGI (IGP) Clémentine de Corse designation.

The fruit is harvested by hand when ripe, and comes 100% from the farm's orchard, managed under the HVE (Haute Valeur Environnementale) certification.

AddressLD Campo Al Quercio — 20270 Antisanti (Haute-Corse)
Websiteclementine-jmp.com
Directions
Part of the production is certified organic Producer Penta-di-Casinca

Agrucorse — Productions Pratali

Cooperative

Agrucorse markets Clémentine de Corse PGI (since 2007) and Pomelo de Corse PGI (since 2014), as well as oranges, lemons, limes, finger limes and hazelnuts, for a claimed volume of around 10,000 tonnes of fruit per year. The group claims PGI, Agriculture Biologique, IFS Food, IFS Broker, Global GAP, Haute Valeur Environnementale and Label Rouge certifications, and indicates that it has been partnered since 2023 with the Atelier Corse du Fruit et Légume in Linguizzetta, dedicated to processing fruit excluded from sale. An independent trade article notes that Agrucorse also markets around 600 tonnes of kiwi fruit per season, alongside clementines (7,000 t) and pomelos (800 t).

Other products

AddressPratali, 20213 Penta-di-Casinca, France
Phone04 95 38 18 19
Emailagrucorse@orange.fr
Websiteagrucorse.org
FacebookFacebook page
Instagram@agru_corse
Euro-leaf, the EU organic farming logo Part of the production is certified organic, since 2009.
Call Directions
Producer Lucciana

CANC — Coopérative Agricole du Nord de la Corse

Cooperative

CANC describes itself as an agricultural cooperative owned and governed by its farmer-members according to the principle of "one person, one vote". It collects and processes its members' produce, primarily citrus fruit — clementines, pomelos, lemons and oranges.

The cooperative states that it pays particular attention to the origin of the citrus fruit it markets and is committed, alongside Corsican growers, to a sustainable development approach aimed at promoting healthy produce.

AddressGCGV+MQ, 20290 Lucciana, France
Phone04 95 36 05 74
Emailcanc@wanadoo.fr
Websitecanc-corse.com
Call Directions
Part of the production is certified organic Producer Moissac

Boyer Melon Quercy

Packing station

The station is operated by Boyer SAS, which markets its fruit under the Philibon brand and describes itself as driven by "a passion passed on from the Boyer family to the growers involved", claiming 65 years of experience. Melons are its flagship product, alongside cherries, plums, grapes, Clémentine de Corse and exotic fruit.

At its Moissac site, operating from early July to mid-September, the company packs in particular Melon du Quercy PGI (IGP), within the framework of GlobalGAP, Haute Valeur Environnementale and Agriculture Biologique quality schemes.

Other products

Address100 rue François Charmeux — Z.I. Borde-Rouge — 82200 Moissac
Phone05 63 04 15 64
Emailphilibon-moissac@wanadoo.fr
Websitephilibon.com
VisitsBy appointment (groups)
Euro-leaf, the EU organic farming logo Part of the production is certified organic, since 2017.
Call Directions

Sources & references