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2023 Île de Beauté Blanc
Yves Leccia
Yves Leccia was among the first to replant the long-lost Biancu Gentile grape, an exclusively Corsican variety that almost went extinct until a group of proud and passionate vignerons took action to salvage it. Today, Yves blends BG with Vermentinu for the domaine’s entry-level white, an absolutely lip-smacking, thirst-quenching creation that perfectly summarizes the appeal of these island wines. Sun-ripened fruit, sea-mist salinity, and an alluring note of fresh herbs bring Leccia’s stunning Mediterranean vineyards straight to your glass.
—Anthony Lynch
Wine Type: | white |
Vintage: | 2023 |
Bottle Size: | 750mL |
Blend: | 70% Vermentinu, 30% Biancu Gentile |
Appellation: | I. G. P. Île de Beauté |
Country: | France |
Region: | Corsica |
Producer: | Yves Leccia |
Winemaker: | Yves Leccia |
Vineyard: | 5 to 20 years, 4.35 ha (combined) |
Soil: | Clay, Limestone, Schist |
Aging: | Wines are aged in temperature controlled stainless steel cuves for 6 months |
Farming: | Organic (certified) |
Alcohol: | 13.5% |
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2024 Île de Beauté Blanc
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Sun-ripened fruit, sea-mist salinity, and an alluring note of fresh herbs.

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2020 Vin de France Muscatellu “Morta Maió” Non Muté
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If you’re like me, a glass of Corsican Muscatellu sparks visions of evening cheese plates laden with Marcona almonds and gemlike fruits.

About The Producer
Yves Leccia
About The Region
Corsica
I first set foot on the island in 1980. I remember looking down from the airplane window seeing alpine forest and lakes and thinking, uh oh, I got on the wrong plane. Then suddenly I was looking down into the beautiful waters of the Mediterranean. Corsica is a small, impossibly tall island, the tail of the Alp chain rising out of the blue sea.—Kermit Lynch
Kermit’s first trip to the island proved fruitful, with his discovery of Clos Nicrosi’s Vermentino. More than thirty years later, the love affair with Corsica has only grown as we now import wines from ten domaines that cover the north, south, east, and west of what the French affectionately refer to as l’Île de Beauté.
Corsica is currently experiencing somewhat of a renaissance—interest has never been higher in the wines and much of this is due to growers focusing on indigenous and historical grapes found on the island. Niellucciu, Sciarcarellu, and Vermentinu are widely planted but it is now common to find bottlings of Biancu Gentile and Carcaghjolu Neru as well as blends with native varieties like Rossola Bianca, Minustellu, or Montaneccia.
As Kermit described above, Corsica has a strikingly mountainous landscape. The granite peaks top out above 9,000 feet. The terroir is predominantly granite with the exception of the Patrimonio appellation in the north, which has limestone, clay, and schist soils.The wines, much like their southern French counterparts make for great pairings with the local charcuterie, often made from Nustrale, the native wild boar, as well as Brocciu, the Corsican goats milk cheese that is best served within 48 hours of it being made.
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Kermit once said...

Kermit once said...
I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.
Inspiring Thirst, page 171