Domaine Yves Leccia YL Ile de Beauté IGP Blanc 2022

Domaine Yves Leccia YL Île de Beauté IGP Blanc is an aromatic and elegant organic white wine from the rugged beauty of Corsica. Made from 60% Vermentinu and 40% Biancu Gentile—a historic variety revived by Yves Leccia—this blend showcases notes of white flowers, ripe pear, citrus zest, and Mediterranean herbs. The palate is fresh and vibrant with mineral tension, silky texture, and remarkable length. A true expression of Corsican terroir and winemaking heritage.

*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: White Wine
Style: Medium-bodied, Aromatic
Grape Varietal: Vermentinu, Biancu Gentile
Tastes Like: White flowers, pear, lemon zest, fennel, saline minerality
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: IGP Île de Beauté
Region: Corsica, France
Terroir: Schist and clay-limestone soils near the Mediterranean
Aging: Aged in stainless steel for freshness and purity
Serving Temperature: 10–12°C – Best served chilled

Domaine Yves Leccia is one of Corsica's most celebrated producers, located in the Patrimonio region on the island's north coast. A pioneer in sustainable and organic viticulture, Yves Leccia played a key role in reviving Biancu Gentile, an ancient Corsican grape. The YL Blanc cuvée is a testament to his dedication, offering a harmonious and expressive white wine that reflects the island's sun, wind, and sea in every glass.

Seafood: Grilled octopus with lemon or sea bass with fennel.
Poultry: Chicken with capers and lemon or roast turkey with herbs.
Vegetarian: Artichoke and ricotta tart or summer vegetable stew.
Meat: Veal escalopes with white wine and sage or pork loin with apples.

Brousse: Corsican whey cheese, fresh and tangy.
Chèvre: Young and soft goat cheese, enhancing freshness.
Feta: Briny and sharp, echoing citrus and saline notes.
Tommette de Brebis: Mild and rustic, pairing with herbal undertones.

Poisson à la Bastiaise (Fish with Tomato and Herb Sauce)

Ingredients:

• 4 fillets of white fish (e.g. John Dory or sea bass)
• 2 ripe tomatoes, chopped
• 1 onion, finely sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp herbes de Provence
• 100mL dry white wine
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pan and sauté onion and garlic until soft.
2. Add chopped tomatoes and herbes de Provence. Simmer for 10 minutes.
3. Add white wine and reduce slightly. Season fish fillets and place in sauce.
4. Cover and cook gently for 8–10 minutes until fish is tender and flaky.
5. Garnish with parsley and serve with a glass of Domaine Yves Leccia YL Île de Beauté Blanc for a coastal Corsican pairing.