Tarra di Sognu 2025

Characteristics and Tasting Tips for Tarra di Sognu 2025 from Clos Canarelli

Tasting

Appearance
The wine reveals a pale yellow hue with golden highlights, appearing both clear and brilliant.

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

Palate
The attack is lively and taut, supported by a very distinct mineral framework. The palate is broad, pure and saline, offering a precise balance between generosity and energy. The finish stretches out at length with flavours of candied lemon, dried herbs and warm stone.

Food and Wine Pairing

This white wine pairs ideally with seafood such as bouillabaisse, fish grilled on the plancha or shellfish. It is also a wonderful match for Corsican charcuterie, local cheeses and Mediterranean cuisine with herbs and olive oil.

Serving and Cellaring

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

The Mineral and Saline Expression of a White Wine Crafted by Clos Canarelli

The Estate

Founded in 1968 in Tarrabucetta, Clos Canarelli is an emblematic family estate. Taken over in 1993 by its current owner, Yves Canarelli, now supported by his son Simon-Paul, the vineyard extends over 38 hectares. A pioneer, the estate has been certified organic and biodynamic since 2006. Enjoying great renown, the estate stands out for its commitment to rehabilitating 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 created from scratch starting in 2010. Located just a few hundred metres from the sea, these vines benefit from a warm, windy climate marked by significant temperature differences between day and night. Farmed biodynamically from massal selections, this clay-limestone terroir, very rare on the island, yields grapes of great purity, enhancing this cuvée which shines well beyond the Vin de France appellation.

Winemaking and Ageing

The grapes are harvested by hand with rigorous bunch sorting. After a gentle direct pressing, fermentation begins naturally thanks to indigenous yeasts taken from 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 all the complexity and texture of the wine.

Grape Varieties

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