Domaine de Tremica - Vin de France - Tarra d'Alma - White - 2024

Wine:

Made from 100% Vermentinu, the 2024 White Tarra d'Alma, Vin de France was aged on lees in small, hand-shaped terracotta jars sourced from Tuscany. This delicate white opens with floral aromas, fresh pear, light citrus notes, and a lovely sense of minerality. On the palate, it’s textured and smooth, with a creamy feel and hints of toasted hazelnut—an effect of both the clay aging and gentle lees reduction. It strikes a fine balance between roundness and the subtle bitterness typical of Vermentinu, finishing with a refreshing saline lift. A standout for our Selection Committee, rated 94/100.

Vinification:

Hand harvested in small 10kg open-fronted crates. Whole grapes gently pressed in a low-pressure pneumatic press. Vinification in stainless steel vats, 100% indigenous yeasts. Aged for 6 months in small 160-liter ovoid terracotta jars, entirely handmade. Production of 1,500 bottles. Certified organic wine.

Color:

Bright pale yellow.

Nose:

Delicate, aromatic and floral.

Palate:

Nice density, hints of licorice, smooth, notes of toasted hazelnuts.

Temperature:

Serve between 10 and 12°C in a large glass.

Food and wine pairing:

Appetizers with tapas, seafood, a variety of cold and hot fish dishes, and fresh Corsican cheeses.

Cellar aging:

From today until 2030, and even longer for enthusiasts.

A young estate in the Corsican vineyard landscape, Tremica has just been named Winemaker of the Year 2025 by the French wine guide RVF. This rising star from Ajaccio, led by Angelica and Richard Arnaud Le Foulon since 2011, is driven by a clear vision: to express high-altitude terroirs through a sensitive, organic and biodynamic approach.

Set between land and sea in the Cinarca region, on the sandy-gravel plateau of Tremica at 300 meters elevation, the estate’s 7 hectares of vines benefit from cooler conditions. Here, native Corsican varieties are blended with lesser-known grapes, allowing for fresh, characterful wines.

Each wine is a reflection of place, shaped by extended lees aging, low sulfur use, and carefully measured time in large-format oak, concrete tanks, or amphorae. These are natural-style wines, but made with precision and control.