Description
The Sciaccaremu cuvée from the Yves Leccia estate is a 100% Sciaccarellu wine with Île-de-Beauté PGI status. The light ruby colour is vibrant, with a nose combining fresh red fruits and subtle spices. On the palate, it is supple, fruity, fresh and juicy. This is a light, refreshing wine, perfect for summer and ideal with mezze and grilled dishes.
In the vineyard, in the cellar
The Sciaccaremu cuvée from the Yves Leccia estate in detail:
- GRAPE VARIETIES: 100% Sciaccarellu
- SOIL: Partinelone vineyard. Clay-limestone soil over a schist base.
- CULTIVATION METHOD: Organic farming, traditional tillage, organic fertilisers.
- YIELD: 40 hl/ha
- HARVEST: Hand-picked, with bunches sorted to ensure they are healthy and ripe
- PLANTING DENSITY: 4,000 vines per hectare
- VINIFICATION: Very short maceration of the destemmed grapes. Pumping over once a day, followed by pressing. Cold settling of the must at 8°C for 24 hours, fining on the must.
- FERMENTATION: In temperature-controlled stainless steel vats at 18°C, for approximately 14 days.
- AGEING: 6 months in stainless steel vats
What to eat with an Yves Leccia Sciaccaremu?
- Aperitif
- Mezze
- Grilled fish and meat
Are you familiar with the Sciacarello (Sciacarellu) grape variety?
- Identification/Origin
- Sciacarello (sciacarellu) is a Vitis vinifera, more specifically native to Tuscany in Italy. It is the result of a natural cross between Boggione Rosso and the white Uva delle Vecchie. In Italy, the black Sciacarello is known as Mammolo Nero; it can also be found in Australia, Argentina, Germany, Spain, Hungary, Ukraine, etc. In France, it is much better known in Corsica, where it is listed in the Official Catalogue of Wine Grape Varieties, List A, and classified.
- Description
- medium to large, truncated-conical, compact bunches, sometimes winged, with medium-length, strong, and practically non-lignified peduncles; medium to large berries, ellipsoidal, almost disc-shaped, with medium-thick, crisp skin ranging in colour from purplish black to black-red at full maturity (also exists in white but is very rare), covered with a fine bloom; fleshy, very juicy pulp.
- Production characteristics
- rather late budbreak. Suitable for hot, dry southern regions. Upright growth habit, medium vigour, productive and consistent; requires moderate pruning to limit yields and produce a higher-quality wine, though it only bears fruit from the third to fourth node. Not particularly susceptible to the main fungal diseases of the vine, except perhaps grey rot, which it is somewhat prone to, especially in wet years. It should also be noted that when overripe, its berries have an unfortunate tendency to shrivel rapidly. Late second-phase ripening.
Tasting
- notes
- Sciacarellu is part of the grape varieties used in the Vins de Corse and Ajaccio appellations. It produces excellent red wines that are well-structured and refined, with a distinctive flavour, low in tannins and sometimes lacking in colour, but very often with excellent acidity and a good alcohol content. The Sciaccarello Noir is also of interest when blended with other grape varieties if one wishes to produce unusual rosé wines. Aromas of toasted almond, coffee, blackcurrant, spices, strawberry, raspberry, redcurrant and violet, with herbaceous and peppery notes in a young red wine, and hints of wood smoke and tobacco in an older red wine, … . In Italy, its grapes are sometimes eaten fresh.
