Tarra di Sognu 2024

The purity and minerality of a Corsican white wine from Clos Canarelli

Characteristics and tasting notes of the Tarra di Sognu 2024

Tasting notes

Colour
Beautifully clear, the colour reveals a pale yellow hue with delicate golden highlights.

Nose
The bouquet opens with a delicate floral expression, accompanied by citrus notes such as lemon and bergamot, along with subtle aniseed and herbaceous touches.

Palate
This wine stands out for its purity and mineral tension. It offers lovely volume without heaviness, supported by pronounced salinity and fine bitter notes. The finish is long and persistent, marked by superb saline accents.

Food and wine pairing

This white wine pairs perfectly with grilled or pan-fried white fish seasoned with Mediterranean herbs, as well as with seafood such as oysters, clams or prawns with citrus. It also goes wonderfully with sun-drenched vegetables, salads with capers and olives, or can simply be enjoyed as an aperitif.

Service and storage

The Tarra di Sognu 2024 can be enjoyed now, but it also has the ageing potential to develop in the cellar until 2031.

The estate

Founded in 1968, Clos Canarelli is an essential reference in Corsica. Taken over in 1992 by Yves Canarelli, the estate now spans 38 hectares across the terroirs of Figari and Bonifacio. A staunch defender of the island's winemaking heritage, the current owner is committed to reviving ancient indigenous grape varieties. Farmed organically since 2002 and certified biodynamic in 2006, the vineyard produces authentic wines that faithfully reflect their Mediterranean terroir, marked by great technical precision and an absolute respect for the environment.

The vineyard

Classified as Vin de France due to the use of historic grape varieties, this wine comes from a 3-hectare vineyard located on the limestone plateau of Bonifacio. Planted in 2013 at around 70 metres of altitude, the vines overlook the Mediterranean Sea. This distinctive terroir, composed of clay, limestone and chalk, benefits from a hot and very windy climate. The maritime influence deposits particles of salt onto the grapes, giving the wine its characteristic saline and mineral quality.

Winemaking and ageing

Production begins with a direct whole-bunch pressing. Fermentation starts naturally through indigenous yeasts, in French oak demi-muids or stainless steel tanks. The wine is then aged on residual lees for around 8 months, split between large wooden foudres and demi-muids, adding complexity and texture. Before bottling, a very light filtration is carried out to remove the coarsest sediments, thereby preserving all the aromatic richness.

Grape varieties

Vermentinu (80%), rimenese (10%), biancu gentile (5%), carcaghjolu biancu and genovese.