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 elegant, complex, delicate white Figari reveals delicious, delicate white fruit and floral aromas. In addition to displaying a beautiful gold-tinted colour in the glass, this wine is incredibly well balanced on the palate. This single-varietal Vermentinu (Vermentinu in Corsican, Vermentino in Italian and Rolle in French) grows on a warm, windy terroir with soils of clay and granite. Meticulously nurtured following biodynamic principles, the hand-harvested grapes are expertly vinified. Clos Canarelli is considered to be a benchmark on the Isle of Beauty (nickname commonly used to refer to the spectacular French island of Corsica). The grapes undergo direct pressing and fermentation is triggered by a strain of native yeasts selected on the estate. The wine is then matured on the lees in barrels for eight months. This specific process enhances the wine’s aromas, flavours and texture. This Figari is the perfect wine to complement grilled fish or Corsican cheese.