Yves Leccia Vigneron Patrimonio Rouge 2016
The Leccias have been making wine from some of the finestterroirs of Patrimonio for countless generations, and there was never the least doubt in Yves’ mind that he would continue the tradition. Originally working alongside his sister, he decided to branch off on his own in 2004 and focus on the single terroir he felt was the top in Patrimonio. This terroir, "E Croce," sits on a thin chalk soil above a thick bedrock of pure schist, facing the gulf of St.Florent.
Blend: 90% Nielluciu, 10% Grenache
Raised in a small village in the heart of Patrimonio, Yves worked alongside his father in the vines and cellar at the earliest age he could. The Leccias have been making wine from the finest terroirs of Patrimonio for countless generations. Originally working alongside his sister, he decided to branch off on his own in 2004 and focus on the terroir he felt was best. “E Croce” sits on a thin chalk soil above a bedrock of pure schist, facing the gulf of St. Florent. Yves is a firm believer in the idea that if you want something done right you need to do it yourself, tending his vines alone and working the cellar by himself. He keeps his yields low, knows when to harvest , and knows how to let E Croce express itself in the wines
A mountainous, Mediterranean island covered in vineyards, Corsica, while closer to Italy in proximity and history, is today under France's political jurisdiction. The island is home to a mix of Italian and French grapes, typically planted at high elevations. Niellucciu (Sangiovese), Sciacarellu (Mammolo), and Vermentino (Rolle) are the main grape varieties of Corsica, and account for about two thirds of all Corsican wines produced.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.