Domaine Yves Leccia E Croce' Patrimonio AOP Rouge 2021

Domaine Yves Leccia E Croce’ Patrimonio AOP Rouge is a refined and structured red wine from Corsica’s esteemed Patrimonio appellation. Made entirely from Nielluciu, this native Corsican variety delivers aromas of black cherry, wild herbs, liquorice, and earthy spice. The palate is vibrant and complex, with firm tannins, savoury depth, and a mineral backbone that reflects the island’s schist soils. A serious and age-worthy wine that captures the soul of Corsican terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium to Full-bodied, Structured
Grape Varietal: Nielluciu
Tastes Like: Black cherry, liquorice, dried herbs, earthy spice, graphite
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: AOP Patrimonio
Region: Corsica, France
Terroir: Schist and limestone soils with Mediterranean influence
Aging: Aged in stainless steel and neutral oak
Serving Temperature: 16–18°C – Best served at cellar temperature

Domaine Yves Leccia is a benchmark producer in the Patrimonio region of Corsica. Renowned for his commitment to organic farming and the expression of native grape varieties, Yves Leccia crafts wines with precision and authenticity. The E Croce cuvée comes from his family's historic vineyard site and showcases the potential of Nielluciu to produce complex, elegant reds with ageing potential. It is a proud expression of Corsican identity and craftsmanship.

Beef: Grilled entrecôte or beef daube with olives.
Lamb: Braised lamb shoulder with rosemary or Corsican lamb stew.
Game: Wild boar with juniper or duck with fig reduction.
Vegetarian: Stuffed capsicums or eggplant and tomato gratin.

Brin d'Amour: Herb-coated Corsican cheese, a perfect match for wild flavours.
Tomme Corse: Firm and savoury, mirroring earthy notes.
Comté: Aged and nutty, balancing structure.
Roquefort: Salty and bold, contrasting the wine's fruit.

Agnellu a la Corse (Corsican Braised Lamb)

Ingredients:

• 1.2kg lamb shoulder, cubed
• 2 onions, sliced
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 250mL red wine
• 1 tbsp tomato paste
• 1 tsp herbes de Provence
• Olive oil, salt, and pepper to taste

Instructions:

1. Brown lamb in olive oil in a large pot. Remove and set aside.
2. Sauté onions and garlic until soft, then add tomatoes and tomato paste.
3. Return lamb to pot, add red wine and herbes de Provence. Season and bring to a simmer.
4. Cover and cook on low heat for 2–3 hours until meat is tender.
5. Serve with crusty bread or polenta and a glass of Domaine Yves Leccia E Croce' Patrimonio AOP Rouge.