Yves Leccia Patrimonio Rouge 2020
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This rouge is remarkably pure and raw. Its seriousness sneaks up on you because the first taste is so succulent, with pitch-perfect acidity, that you think it’s going to be a juicy quaffer. Then the finish lengthens and the smooth tannins look for some grilled fare to sink their teeth into, suggesting that the wine will also evolve beautifully over time.
Blend: 90% Niellucciu, 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
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.