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 stretches across 35 hectares on the south coast of Corsica. The terroir is rich in granite, clay and chalk, and the grapes are harvested by hand. True to form, Yves Canarelli has decided to champion the indigenous Cargaghjolu Neru grape. His vineyard is biodynamic and organic, and the wines are fermented and matured for between 14 and 18 months in large foudres. We strongly recommend leaving this gem to rest in the cellar for at least two years to allow it to reveal its exceptional depth and character. Its aromas of red and black fruits are supported by elegant tannins which give it its ageing potential and make it ideal for pairing with full- flavoured foods. Serve this wine at 17°C and pair it with a dish like roasted boar or turkey in sauce.