This is the famous Clos Canarelli estate, a superb Corsican wine estate. Find all the best references of this prestigious estate on Comptoir des Millésimes. This is one of our partner estates, which means that their wines are sent directly to our cellar after being bottled at their estate. The winemakers reserve an allocation of their cases of wine for us each year. So don't hesitate to create an email alert (in the section My Alerts) on Clos Canarelli in order to be the first to know about the latest arrivals.
Near the remote village of Tarabucetta, outside Figari, at the southern tip of Corsica, Yves Canarelli has had a considerable impact, not only in Corsica, but also in mainland France. A former economics student who turned to oenology, Yves is a fascinating balance between a thoughtful intellectual and an ardent traditionalist in the vineyard. Since taking over the family estate in 1993, he has championed the restoration of indigenous Corsican grape varieties. The Corsican Figari appellation stretches across a plateau inland from the coast, where vines have been grown since the 5th century BC. Although Figari is considered the oldest region in Corsica, it took pioneers like Yves to have the courage to pull up entire vineyards of foreign grape varieties for Corsican wines to finally receive the recognition they deserve. While the National Institute of Origin and Quality is slow to approve the bottling of some of the oldest of these inherited grape varieties, often reducing them to the inferior appellation "Vin de France", Yves Canarelli defends the history of the Figari terroir with passion, assurance and conviction.
The granite and red alluvial soil of Clos Canarelli is not very abundant, but it is rich in minerals. The constant wind from the Gulf of Figari makes growing conditions difficult: while it is a formidable natural antiseptic for the vines, it can also easily dry out the soil. Yves' choice to convert the estate to organic and biodynamic viticulture has given his wines an unusual freshness, complexity and aromatic intensity that others in Figari have not been able to achieve. In the cellar, Yves uses only indigenous yeasts, prefers slow, deliberate and precise fermentations, and leaves his red wines unfiltered. Ever the scholar, he also likes to experiment with egg-shaped cement vats (modern amphorae) and whole bunch fermentations.