Yves Canarelli has turned this family property into one of Corsica's most dynamic estates. It consists of 38 hectares spread out over the Figari appellation, one of France's sunniest winemaking regions. There, the wind and the proximity to the mountains, however, allow the vines to produce chiselled and balanced wines (despite their richness).
At the estate, all wines are produced according to biodynamic principles, and it doesn’t stop there as Yves Canarelli - who took over his father’s 10 hectare - is on a mission to reintroduce local varieties, the white being Bianco Gentile and the reds Carcaghjolu Neru and Minustellu. Since 2016, the estate has invested in and replanted a plot of five hectares on the Bonifacio plateau.
Clos Canarelli produces two wines that are not to be missed: Terra d'Orazi, a red wine from non-grafted vines that date back to before the phylloxera crisis, and Amphora, a wine vinified in clay amphorae. White wines as well as rosés and reds are enjoyed for their openness and energy. Harmony, minerality and pronounced flavours are also reasons to try these wines. To take the words of French wine guide Bettane & Desseauve, “for the moment, there is now rival for this estate in Corsica.” A producer to follow very closely.


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This organically certified wine is a blend of Syrah and the Corsican variety of Niellucciu. Both are grown on clay-granite soil, enjoying a south and north-west facing position. Grapes are harvested by hand and are meticulously table-sorted before being destemmed and crushed. Fermentation occurs with a strain of yeast selected by the domaine and the wine is matured over 16 months in barrels. This Figari red abounds with elegance and harmony, offering fine integrated tannins and great length on the palate. Its fine long finish permits pairings with grilled lamb or strongly-flavoured Corsican cheese. Serve this wine at 17°C alongside a dish like wild boar stew, provençal lamb or tagine with prunes.