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.


Read our article on Clos Canarelli

Clos Canarelli is already a well-established name in Corsica. The domain is found on the island’s south coast and excels in its promotion of a superb terroir, with 38 hectares of vineyard. The soil is rich in granite, clay and chalk, and all the work carried out on the land is manual. The domain is certified organic since 2002 and biodynamic since 2006. Native vines abound with no less than 14 different grape varieties. A veritable emblem of the domain, this cuvée is a single-varietal Sciaccarellu and it was matured for 16 months in casks. There was no stirring, fining or filtering. This bottle has exceptional ageing potential which translates into good structure, a chewy palate and perfect balance. It should be served at 17°C and we recommend pairing it with dishes like grilled duck or beef bourguignon.