Domaine Yves Leccia YL Ile de Beauté IGP Rouge 2022

Domaine Yves Leccia YL Île de Beauté IGP Rouge is a vibrant and elegant red blend from Corsica, crafted from 80% Grenache and 20% Nielluciu. This expressive cuvée combines the finesse of Grenache with the structure of Nielluciu, a native Corsican grape closely related to Sangiovese. Aromas of red cherry, wild herbs, and a hint of spice lead to a smooth, medium-bodied palate with supple tannins and a savoury finish. A refined island red with Mediterranean character and charm.

*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-bodied, Elegant
Grape Varietal: Grenache, Nielluciu
Tastes Like: Red cherry, dried herbs, plum, pepper, savoury spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: IGP Île de Beauté
Region: Corsica, France
Terroir: Clay-schist soils influenced by coastal breezes
Aging: Aged in stainless steel to preserve freshness and purity
Serving Temperature: 16–18°C – Best served slightly cool

Yves Leccia is one of the leading names in Corsican winemaking, located in the Patrimonio region of the island. A pioneer in organic farming and the preservation of native varieties, Leccia crafts wines that reflect the wild beauty and unique terroir of Corsica. The YL Rouge is a testament to balance and elegance, uniting Grenache's aromatic profile with the backbone of Nielluciu for a truly Corsican expression.

Beef: Braised beef with olives or grilled steak with herbs.
Lamb: Lamb skewers with rosemary or Corsican lamb stew.
Poultry: Roast duck with cherry sauce or chicken with Provençal herbs.
Vegetarian: Roasted pepper and eggplant bake or lentil and tomato stew.

Tomme Corse: Semi-hard and savoury, echoing herbal notes.
Brin d'Amour: Herb-crusted and earthy, pairing beautifully with spice.
Comté: Nutty and firm, enhancing savoury richness.
Chèvre: Tangy and fresh, contrasting fruit and structure.

Stufatu di Vitellu (Corsican Veal Stew)

Ingredients:

• 800g veal shoulder, cubed
• 2 onions, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 tbsp tomato paste
• 250mL dry red wine
• 1 bouquet garni (bay, thyme, rosemary)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil and brown veal on all sides. Remove and set aside.
2. Sauté onions, garlic, and carrots until soft. Stir in tomato paste.
3. Return veal to the pot, add red wine and bouquet garni. Season with salt and pepper.
4. Simmer gently for 2–3 hours until the meat is tender and the sauce is reduced.
5. Serve hot with rustic bread and a glass of Domaine Yves Leccia YL Île de Beauté Rouge.