Description
The Muscat du Cap Corse from the Yves Leccia estate is a fine example of its kind. It has a beautiful golden-yellow colour. On the nose, there are aromas of white flowers, citron, spices and honey. On the palate, it is rich and elegant, full of sensuality and freshness, with a lovely length.
In the vineyard, in the cellar
- GRAPE VARIETIES: 100% Muscat
- APPELLATION: Muscat du Cap Corse
- GEOLOGY: E Croce. Clay-limestone soil over a schist base. South-west facing slopes.
- CULTIVATION METHOD: Organic farming, traditional soil cultivation, organic fertilisers.
- HARVEST: Hand-picked, with bunches sorted to ensure they are healthy and ripe
- PLANTING DENSITY: 4,000 vines per hectare
- VINIFICATION: Whole-bunch pressing. Skin contact for 48 hours, draining and pressing, blending of free-run juice and press juice, cold settling.
- FERMENTATION: In temperature-controlled stainless steel vats at 18°C, for approximately 15 to 20 days. No malolactic fermentation. Fortification with neutral alcohol (96°) during fermentation.
- AGEING: 6 months in stainless steel vats
(Source: Domaine Yves Leccia Muscat du Cap Corse)
What to eat with a Muscat du Cap Corse from Domaine Yves Leccia?
- As an aperitif
- Certain cheeses
- White chocolate dessert
