Visiting Sandrine and Yves Leccia last week in their vineyards in Patrimonio, I learned something I never thought I’d hear from a Corsican: there is too much rosé on the island, and locals are growing weary! I found this shocking, seeing as I craved rosé as soon as I arrived—turquoise waters, salty salumi, and fruits de mer elicit an involuntary response to sip on something pale and pink. But I remained open-minded, wondering what seasoned islanders were reaching for instead. 
     Enter Sciaccaremu, a bright and savory red made from juicy Sciaccarellu that could easily take the place of a rosé at the table. The grape, when grown in a shady canopy to protect it from the hot Corsican sun, offers a perfect cocktail of irresistible qualities: Pinot-like red fruit, generous Gamay glou, and all the charm of a classy Dolcetto. The Leccias let their fruit, which comes from the lieu-dit Partinelone, infuse for just a few days on its skins before pressing to ensure the wine stays light and fresh. Partinelone is a stunning parcel with sweeping views of Monte Sant’Angelo, Grotte di Sole, and the Col de Teghime, a trifecta of geological wonders that each contribute something different to the stony soil composition, like clay, limestone, and schist. From the parcel, through a break in the mountain line, you can see the sea. 
     Sandrine recommends serving Sciaccaremu at cellar temperature, or chilled as you would a rosé, with anything from grilled sardines to lamb kebabs, or perhaps with pinsa, a Roman flatbread she likes to prepare with stracciatella cheese, arugula, mortadella, and a drizzle of homemade pistachio butter. By the end of the trip, my cravings recalibrated—pale and pink became red rosés.