Winery LecciaPatrimonio Petra Bianca
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Patrimonio Petra Bianca
Pairings that work perfectly with Patrimonio Petra Bianca
Original food and wine pairings with Patrimonio Petra Bianca
The Patrimonio Petra Bianca of Winery Leccia matches generally quite well with dishes of beef, veal or pork such as recipes of beef stew with white wine, veal liver in vinegar or stuffed eggplant (with vegetables or mixed).
Details and technical informations about Winery Leccia's Patrimonio Petra Bianca.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Patrimonio Petra Bianca from Winery Leccia are 2001, 2010
Informations about the Winery Leccia
The Winery Leccia is one of of the world's greatest estates. It offers 7 wines for sale in the of Patrimonio to come and discover on site or to buy online.
The wine region of Patrimonio
First Corsican AOC around the Gulf of Saint-Florent at Cap Corse, clay-limestone soils (rare in Corsica), Mediterranean climate. Niellucciu signature red king (Sangiovese cousin, 90% min): deep and fresh with black cherry, blackberry, plum, garrigue, maquis herbs, leather and spices, firm tannins and sunny palate. Gourmet rosés (75% min Niellucciu): strawberry, citrus, garrigue. Vermentinu in white only authorized: full and saline (pear, flowers, almond).
The wine region of Corsica
Mediterranean island wine region with a triple native face, ~8,000 ha. Niellucciu signature (cousin of Sangiovese) dominates Patrimonio: structured reds with signature notes of black cherry, garrigue, maquis, spices and leather, firm tannins and sun-drenched mouth. Sciaccarellu (min. 60% in Ajaccio) lighter and peppery (strawberry, wild herbs).
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
