Tarra di Sognu - Vin de France - White - 2024

Wine:

Rare and remarkable, the 2024 Tarra di Sognu White (Vin de France) brings together a selection of Corsica’s native grape varieties—Rimenese, Carcajolu Biancu, Genovese, and 85% Vermentinu—grown on the island’s unique clay-limestone plateau near Bonifacio. This exceptional white wine is all about precision and energy. Aged in large casks without new wood, and left on its full lees for six months, it offers striking freshness, impressive complexity, and an expansive, textured palate. A gastronomic wine through and through—refined, vibrant, and full of character—it pairs beautifully with spiced veal carpaccio or a roasted capon.

Vinification:

Hand harvested. Gentle, natural vinification. Aged for 6 to 8 months in casks.


Certified biodynamic wine.

Color:

Shiny gold.

Nose:

Aromas of flowers and Mediterranean flavors (wild anise, fennel) mixed with salty notes.

Palate:

Complex and wonderfully fresh, this wine is an exceptional white with remarkable energy.

Temperature:

Serve between 10 and 12°C.

Food and wine pairing:

Spiced veal carpaccio with hazelnut oil, sea urchin and avocado tartare, oven-roasted dentex or capelin.

Cellar aging:

From now until 2031

Yves Canarelli, a winemaker with three stars from Revue du Vin de France—France’s leading wine publication—is widely regarded as one of the most gifted figures in Corsican wine. Since his first vintage in 1997, he’s pursued an unwavering quest for excellence, constantly refining his approach. Today, he farms over 30 hectares biodynamically across the Figari and Bonifacio regions, breathing new life into nearly 40 forgotten native grape varieties.

In 2010, he joined forces with sommelier Patrick Fioramonti to create a bold new venture: Tarra di Sognu. Sourced from five hectares of limestone-rich soils in Bonifacio, the wine made its debut in 2016 and has since been hailed as Corsica’s first true grand cru. With a mineral-driven tension that’s unique on the island, it sets a new benchmark. From biodynamic farming and indigenous yeasts to whole-cluster fermentation, local grapes, and aging in large wooden casks and demi-muids, every detail is carefully aligned in pursuit of greatness.