Tarra di Sognu 2025

Characteristics and tasting tips for Tarra di Sognu 2025 by Clos Canarelli

Tasting

Colour
The wine displays a pale yellow hue with golden highlights, both clear and brilliant.

Nose
The nose reveals a deeply Mediterranean bouquet, marked by scents of white flowers, pear, citron zest, aniseed and fennel. With aeration, subtle mineral and saline notes, along with hints of fresh almond, emerge with elegance.

Palate
The attack is lively and taut, supported by a very distinct mineral backbone. The palate is broad, pure and saline, striking a fine balance between generosity and energy. The long finish lingers on aromas of candied lemon, dried herbs and warm stone.

Food and wine pairing

This white wine is an ideal match for seafood dishes such as bouillabaisse, plancha-grilled fish or shellfish. It also pairs beautifully with Corsican charcuterie, local cheeses and Mediterranean cuisine featuring herbs and olive oil.

Serving and cellaring

For optimal enjoyment, this wine is best served at a temperature between 11 and 12°C. Built for ageing, it can be cellared until around 2040 to develop its full complexity.

The mineral and saline expression of a white wine by Clos Canarelli

The estate

Founded in 1968 in Tarrabucetta, Clos Canarelli is an iconic family estate in Corsica. Taken over in 1993 by its current owner, Yves Canarelli, now assisted by his son Simon-Paul, the vineyard covers 38 hectares spread between Figari and Bonifacio. A pioneer on the island, the estate has been certified organic and biodynamic since 2006. Highly renowned, the estate stands out for its commitment to reviving ancient indigenous grape varieties and for its exploration of singular terroirs, producing wines of remarkable purity and precision.

The vineyard

The Tarra di Sognu project is based on a three-hectare vineyard planted from scratch starting in 2010 on the cliffs of Bonifacio. Located just a few hundred metres from the sea, these vines enjoy a hot, windy climate marked by significant temperature variations between day and night. Farmed biodynamically from massal selections, this clay-limestone terroir, very rare on the island, yields grapes of great purity, elevating this cuvée, which shines well beyond its Vin de France appellation.

Winemaking and ageing

The grapes are harvested by hand, with rigorous bunch sorting. After gentle direct pressing, fermentation begins naturally thanks to indigenous yeasts collected on the estate. The wine is then aged for eight months in large oak foudres. Finally, it is bottled without fining and with very light filtration in order to preserve the full complexity and texture of the wine.

Grape varieties

This wine is made from a blend dominated by Vermentinu (around 80%), complemented by rare indigenous grape varieties such as Carcaghjolu Neru, Riménèse, Biancu Gentile and Génovèse.