The Canarelli family established their wine and olive oil estate at the southern tip of Corsica in 1968. Yves Canarelli took over in 1993, and today the family farms 38 hectares of vines, with organic and biodynamic certification, between Figari and Bonifacio. Yves continues to champion not only the more common Corsican varieties sciaccarellu and niellucciu (= sangiovese), but less-common indigenous varieties such as carcaghjolu neru and minustella.
'Tarra di Sognu' is the domaine’s top red wine. It is majority carcaghjolu with sciacarellu and minustellu, planted on top of the dramatic limestone cliffs of Bonifacio. It fermented in wooden vats and aged for 18 months in larger barrels (foudres and demi-muids, for you French barrel experts). The wine has a juicy, herbal, and slightly floral expressiveness in a sophisticated frame. There’s mouthwatering acidity and moderate tannin. It’s a classy wine that doesn't imitate anything else. Decantation for an hour or two won’t hurt. Pour it into a Bordeaux glass and enjoy it with herb-roasted lamb (‘tis the season), an herby pizza, or aged sheep’s milk cheeses.
